I’ve made it for both Suze and Bryan now and they both liked it. It’s got a great ROI in terms of effort to taste. And yes—I did just say ROI.

Ingredients

To serve two hungry people you need:

• A ring of chorizo (sliced)
• Approx. 250g penne pasta
• One medium onion (diced)
• One tin of chopped tomatoes
• Tomato purée
• Chopped, fresh basil
• One slice of white bread in crumbs
• A generous amount of grated Cheddar cheese to top
• Hot chilli powder

Cooking

The cooking of this dish couldn’t be simpler…

1. Heat a small amount of olive oil in a frying pan.
2. Once heated, fry the chorizo and onion together for a couple of minutes.
3. Pour in the chopped tomatoes and add basil and as much chilli powder as you desire (I like it hot).
4. Set this simmering in the frying pan, start heating a big pan of water for the pasta and set a timer for seven minutes.
5. After seven minutes, add the pasta to the now boiling water and set a timer for 8 minutes.
6. Grab a beer.
7. For the rest of the 8 minutes sip your beer, keep stirring the chorizo and check the heat of the chilli—you may want to adjust the spice accordingly.
8. As well as checking for spice, add tomato purée as necessary to keep the sauce nice and thick—you don’t want it to dry out!
9. With about two minutes left on the timer, place your casserole dish to an oven set at 180°C.
10. Once the two minutes are up, drain the pasta, add it to the chorizo and tomato sauce and stir, remove the warmed dish from the oven and move everything from the frying pan into there.
11. Coat the casserole dish of pasta/sauce mix evenly with breadcrumbs and then sprinkle the cheese on top of that.
12. Put the dish in the oven for 15 minutes at 180°C.
13. Serve on heated plates with some warm, crusty bread.
14. Enjoy!

It’s really simple to make, and so tasty! All you’ll need is:

• 400g chicken
• 1tsp chilli powder
• Salt and pepper (to taste)
• 3 x fresh chillies (red and green, finely chopped, seeded)
• 1 x red onion (thinly sliced)
• 1 x red pepper (thinly sliced)
• 1 x green pepper (thinly sliced)
• 1 x tomato (in chunks)
• Spring onions (finely chopped)
• Sweet chilli sauce
• Light soy
• Dark soy
• Udon straight-to-wok noodles

Cooking

Cooking time depends on how you like your stir-fries, there’s really no right or wrong way. This is how I did it:

1. Lightly coat raw chicken in chilli powder and salt and pepper.
2. Add a dash of olive oil to a wok and heat.
3. Add chicken to pan, add a dash of the chilli sauce and light soy.
4. Brown chicken in oil/sauce/soy mix before adding all vegetables except tomato.
5. Cook together until peppers and onions soften, then add tomatoes.
6. Once these are almost done, remove everything from the wok and keep it warm in an oven.
7. Add a dash more oil to the wok and fry the Udon noodles until cooked (usually takes a couple of minutes).
8. For a final two minutes, add the meat and veg back to the pan to bring all the flavours together.
9. Once everything seems to your liking, serve on a plate with dark soy to taste.

There, as simple as that.

Enjoy!