Creamy pasta with chorizo

Ingredients
300g pasta
200g chorizo, chopped
1 tin of chopped tomatoes
100ml creme fraiche
oregano
basil

1. Boil the pasta for 5-10 minutes until cooked

2. Fry the chorizo for 5 minutes then add the tomatoes

3. Stir in the pasta and herbs and cook for 5 minutes

4. Stir in the creme fraiche and cook for another 5 minutes

Serves 4

Fish goujons

Ingredients
400g white fish
flour
egg, beaten
2 slices bread, grated into breadcrumbs

1. Preheat oven to 200°C / 400°F / gas 6

2. Cut fish into about 5 cm long chunks and season

3. Roll in flour, then egg then coat with breadcrumbs

4. Wrap in foil and place on a baking tray. Bake for 15 minutes

5. Open up foil and cook for another 10 minutes until breadcrumbs are golden

Serves 4

Ciabatta sandwich

Ingredients
1 ciabatta loaf
sun dried tomatoes
mozzarella
green pesto
dried basil
olive oil

1. Preheat oven to 200°C / 400°F / gas 6

2. Cut the loaf in half and spread the pesto over the bottom half

3. Place the sun dried tomatoes on top, sprinkle over some dried basil then put the mozarella on, then the top half of the loaf

4. Bake for 15 minutes then drizzle the olive oil over the sandwich and sprinkle with more basil

Serves 1

Sausage rolls

Ingredients
5 sausages, skins peeled off
2 sheets puff pastry

1. Preheat oven to 200°C / 400°F / gas 6. Grease 2 baking trays

2. Lie the pastry out on a board and lie the sausage at one end

3. Roll the pastry, with the sausage over until it meets. Wet the pastry where it meets and press down. Cut along the length of the pastry

4. Cut the long roll into 3-4cm pieces and place on the baking tray

5. Repeat with the rest of the sausage and pastry. Then brush each sausage roll with milk

6. Bake for 15-20 minutes until golden