Bangers with bite

Chorizo and Spanish Rice
Try and find the narrower chorizo for this, often sold in the deli sections of larger supermarkets.

Serves 4

2 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 stick celery, chopped
1 green pepper, deseeded and chopped
200g long grain or basmati rice
1 tsp turmeric
400g can chopped tomatoes
225g chorizo, cut into thick chunks
300ml chicken stock
salt and black pepper

1. Heat the oil in a large frying pan or wok. Fry the onion, garlic, celery and pepper until soft, about 3 minutes.
2. Stir in the rice and turmeric and fry another minute. Add the tomatoes and stock and season with salt and pepper.
3. Bring to the boil, reduce the heat to a gentle simmer, cover and cook for 5 minutes.
4. Add the chorizo and continue to cook another 4-5 minutes or until all the liquid is absorbed and the rice tender.

Herb Sausages with Penne and Chilli Sauce
Serves 4

450g herbed pork sausages
1 tbsp vegetable or sunflower oil
250g penne pasta
200ml chicken stock
1 tsp dried crushed chillies
1 heaped tbsp whole grain mustard
200g tub crème fraiche (use half fat if desired)
50g grated Cheddar
50g dried breadcrumbs

1. Make a long slit in the sausages and peel away the casing. Heat the oil in a large frying pan and fry the sausage meat until browned, mashing it with a fork to break it up.
2. Meanwhile, boil a large pan of water and cook the penne until just done. Drain and reserve.
3. Pour the stock into the pan with the sausage and bring to the boil, scraping the bottom to dislodge any stuck-on browned bits.
4. Add the chillies and mustard and reduce the liquid by half. Stir through the crème fraiche then add the pasta (you may want to do the mixing in the pasta pan) then spoon into a baking dish.
5. Heat the grill to medium-high. Mix together the grated cheese and breadcrumbs and sprinkle over the top. Place under the grill until golden.
6. Serve with a green salad for a simple supper.