Mitzie Wilson and Matthew Drennan - Frugal Feasts

Add the chicken and cook for 34 minutes, then remove from the pan with the onion and set aside.
4. Heat a knob of butter in the pan and stir in the rice, then add the hot chicken stock, stir well and cook for 10 minutes.
5. Return the chorizo, chicken and onion to the pan with the red pepper, green beans and tomatoes. Season and cook for a further 5 minutes, until the rice is tender.
6. Stir the parsley into the paella and serve immediately.
DELICIOUS. TIP Cured chorizo has a long shelf life so you dont have to use it all at once.

To make this a classic risotto, cook the rice as you would for a normal risotto. Cook the other ingredients separately and add to the rice at the end with 30g grated Parmesan.

Reduce the heat slightly and add the leeks. Cook, stirring, for 2 minutes, then add the garlic and sage, and cook for 1 minute.
2. Add the pasta and keep stirring around for 12 minutes, then pour in enough stock just to cover the pasta. Cover and simmer gently for 810 minutes, stirring and adding more stock as the pasta absorbs it, until its al dente. Season and serve. Variation Vegetarians could replace the gammon with 300g frozen Quorn pieces, thawed, and follow the recipe as normal.

You can freeze for up to 1 month. Thaw but only reheat the pasta for 5 minutes so it is not overcooked.

Slice the onion and soften in a large frying pan, with 1 tablespoon of the olive oil from the pepper jar, for 5 minutes. Add the garlic, fry over a gentle heat for 1 minute, then add the peppers, brown sugar and balsamic vinegar. Cook, stirring, for a few minutes, then slice the sausages thickly, add to the pan and cook for a further 5 minutes to heat through.
4. Meanwhile, cook the tagliatelle according to the packet instructions. Season the sausage mixture with plenty of black pepper, then add the pasta to the pan with a splash of cooking water and the parsley. Variation Make this vegetarian by using veggie sausages or adding extra veg such as chargrilled courgettes and artichokes.

Its economical even when doubled for a family supper. SERVES 2TAKES 15 MINUTES, PLUS 1015 MINUTES IN THE OVEN
500g fresh gnocchi100g chorizo, roughly chopped1 garlic clove, crushed400g can chopped tomatoes200g baby leaf spinach, washed and drained125g mozzarella
1. Cook the gnocchi in salted boiling water for 2 minutes less than the packet instructions, then drain and add to a large ovenproof dish.
2. Preheat the oven to 200C/fan 180C/gas 6. Add the chorizo to a dry frying pan over a medium heat. Cook, stirring, for 4 minutes, until the chorizo is sizzling and browning at the edges.
3.

Stir in the garlic clove, the chopped tomatoes and baby spinach. Heat through to wilt the spinach, season to taste and pour over the gnocchi in the ovenproof dish.
4. Scatter with mozzarella, torn into pieces, and bake for 1015 minutes, until bubbling and golden.