Chargrilled Chicken with Nduja Orzo

Heat a griddle or cast-iron pan over a medium-high heat and, when hot, brush with the vegetable oil. Rub 2 tbsp of the nduja & mascarpone sauce all over the chicken breasts until covered on both sides, then place the chicken in the hot pan and cook for 5–6 mins without moving. Use tongs to turn the chicken and cook for a further 5–6 mins until cooked through. Transfer to a plate, cover and keep warm.

Meanwhile, bring a large saucepan of water to the boil, then add the orzo. Bring back to the boil and simmer for 7–9 mins until just cooked, then drain. Return the orzo to the still-warm pan along with the remaining sauce and any resting juices from the chicken; warm through over a medium heat for 3–4 mins.

Chop half of the rocket and stir through the orzo, then divide between plates and top with the remaining rocket and sliced chicken.