chorizo & olive linguine

Serves 2

Preparation time 10 minutes

Cooking time 15 minutes

75 g (3 oz) cooking chorizo sausage, skinned and diced

2 tablespoons olive oil

1 garlic clove, crushed

100 g (3½ oz) canned butter beans, drained

75 g (3 oz) pitted black olives, roughly chopped

1 teaspoon Tabasco sauce

12 cherry tomatoes, halved

125 g (4 oz) dried linguine

3 tablespoons chopped parsley

50 g (2 oz) Manchego cheese, shaved

salt

Put the chorizo and olive oil in a small roasting tin and place on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 5 minutes, stirring once. Add the garlic, beans, olives, Tabasco sauce, cherry tomatoes and a little salt. Cook for a further 3–4 minutes until hot.

Meanwhile, cook the pasta in plenty of salted boiling water for about 6 minutes until just tender. Drain well and return to the pan. Stir in the chorizo mixture and then tip into a shallow ovenproof dish, adding the parsley and Manchego.

Place on the upper rack of the halogen oven and set the temperature to 150°C (302°F). Cook for 5 minutes until heated through.

For linguine primavera, thinly slice a large fennel bulb and put in a shallow roasting tin with 25 g (1 oz) butter. Place on the upper rack of the halogen oven and set the temperature to 200°C (392°F). Cook for 5 minutes, stirring once. Cook 75 g (3 oz) baby carrots in salted boiling water until almost tender. Add 50 g (2 oz) podded fresh or frozen broad beans and 50 g (2 oz) peas and cook for a further 2 minutes. Tip in 100 g (3½ oz) fresh asparagus tips and cook for a further 1 minute. Drain well. Cook 125 g (4 oz) dried linguine as above, drain and toss in a shallow dish with the fennel and other vegetables. Drizzle with 150 ml (¼ pint) double cream, sprinkle with grated Parmesan cheese and season with salt and pepper. Gently heat through as above.