This is the one-pan dinner we make when everyone is hungry and nobody wants to wash up. Leeks and garlic soften into a sweet base, two kinds of tomato bring the colour, and the orzo soaks up all the flavour. Flaky salmon and a big spoonful of crème fraîche make it creamy and mild enough for little eaters, with soft pieces that are easy to scoop. It is on the table in about 35 minutes, and leftovers make a very good lunch.

Cooking Time: Prep 10 mins; Cook 25 mins.

Equipment needed:

• Large, deep frying pan or shallow casserole with a lid (about 28cm)
• Chopping board and sharp knife
• Garlic crusher
• Measuring jug
• Wooden spoon
• Sieve or colander

Ingredients (serves 2 grown-ups and 2 little ones, with leftovers)

• 1 tbsp olive oil
• 1 large leek, trimmed, washed and finely sliced
• 2 garlic cloves, crushed
• 1 tsp sweet smoked paprika
• 50g sundried tomatoes, drained and finely chopped
• 200g cherry tomatoes, quartered
• 100ml white wine
• 250g orzo
• 300ml low-salt vegetable stock
• 400g tin haricot beans, drained and rinsed
• 2 salmon fillets 
• 100g baby spinach
• 150g full-fat crème fraîche
• Black pepper, to taste

Method

1. Heat the oil in the pan over a medium-low heat. Add the leek and cook gently for 6 to 8 mins, stirring now and then, until soft and sweet but not browned.
2. Stir in the garlic, paprika and sundried tomatoes and cook for 1 min, until it smells rich and smoky.
3. Add the cherry tomatoes and cook for 3 to 4 mins, until they start to collapse. Little helpers can squash them with the back of the wooden spoon.
4. Turn up the heat, pour in the wine and let it bubble for 2 mins, until reduced by about half.
5. Meanwhile add the orzo to a pan of boiling water and cook for 8 mins, stirring often so the orzo doesn't catch on the bottom of the pan.
6. Run your fingers over the salmon fillets to check for bones. Stir the haricot beans into the pan, then nestle the salmon into the sauce. Cover with the lid and simmer gently for 8 to 10 mins, until the salmon is opaque and flakes easily.
7. Take the pan off the heat. Add the spinach and crème fraîche and fold through gently until the spinach has wilted and the sauce is creamy. Add a splash of hot water if it looks too thick.
8. Season the grown-ups' portions with black pepper. For little ones, flake the salmon and serve with the orzo.

Our tips

The wine: If you would rather leave it out, swap it for 100ml extra stock and a squeeze of lemon juice.

The beans: Haricot beans are small and soft, which makes them good for little hands. Butter beans or cannellini beans work too; squash larger beans for younger toddlers.

Freezing: Cool quickly, then freeze in portions for up to 3 months.

Storing: Cool within an hour, cover and keep in the fridge for up to 2 days. The orzo soaks up the sauce as it sits, so add a splash of water or milk when reheating.