Adam Woodyatt served up tasty beetroot and two cheese chicken orzo on Saturday Kitchen.

The ingredients are: 200g whole beetroot, 2 tbsp olive oil, 600g skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside, 100g shallot, finely chopped, 3 garlic cloves, grated, 100ml white wine, 300g orzo, 125g semi soft goats’ cheese, 500ml chicken stock and 60g Parmesan, grated.

To serve: finely grated Parmesan and few wild garlic leaves, finely chopped.

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