SMOKY EXPLOSION! Veggie Bacon, BBQ Sauce AND BBQ Rub

• Place the garlic clove among the vegetables (leaving it unpeeled).
• Roast in the oven for 17 - 22 minutes.
• Scatter over the BBQ rub* and the smoked paprika, then return to the oven for 1 - 2 more minutes.
• In the meantime, prepare the stock and chop the onion.

*Take care, this ingredient is spicy! Use as preferred.

• Melt a knob of butter in a deep frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
• Add the orzo and toast the grains for 1 minute, then reduce the heat to medium-low.
• Pour in a third of the stock and simmer for 5 - 10 minutes, or until the stock has been incorporated.
• Repeat this twice more with the rest of the stock.

• Peel the garlic clove.
• Transfer the roasted vegetables and the garlic to a tall container.
• Add a splash of water, then process with an immersion blender until smooth.
• Add an extra splash of water as necesssary if it seems too thick.

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the veggie bacon for 5 minutes.
• Meanwhile, finely chop the chives or use scissors if preferred.
• Deglaze the orzotto with the white wine vinegar, then stir in the pumpkin purée and the veggie bacon.
• Add a splash of water if necessary if it seems too dry.