Prawns with ouzo, orzo and courgette and Greek rosé

I didn’t have plans to go to Greece this year but staying in the UK for the summer has given me itchy feet so I’m cooking my way round the Med instead.

This was a dish from Marianna Leivaditaki (of Morito)’s lovely new book Aegean (which I’ve posted here). I made it with friends last Friday and would definitely make it again. Orzo is a small, rice-shaped pasta and the dish is a bit like a prawn risotto.

We drank two wines with it - a delicious Greek rosé called Nautilus which Aldi rather cheekily has on sale for £6.99 (it’s over twice that elsewhere) and the Azores Wine Company’s wonderfully sharp, salty Verdelho which at £31.50 (from winebuyers.com) is considerably pricier but rare and thrilling. Both wines were samples.

Other pale dry rosés, particularly from Provence, would also be good as would other crisp whites such as Picpoul de Pinet and albarino.

You might wonder if you could pair ouzo with it as the recipe includes it and you would presumably have a bottle to hand. I think it’s a bit of an ask to drink it right through a meal - it’s better with meze - but you obviously could. If you didn't have ouzo you could use - and drink - dry white vermouth.