Chorizo Sausage and Onion Skewers

Thread the onion pieces and chorizo sausage chunks onto the skewers in the following order: sausage - a couple of onion pieces - sausage pieces and so on. Tip: You are aiming for two skewers per person. IMPORTANT: Wash your hands after handling raw meat. Pop the sausage skewers on a lightly oiled large baking tray. Roast the wedges on the top shelf of your oven until golden and the skewers on the middle shelf until cooked through, 25-30 mins. Turn both halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim the green beans. Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the garlic and smoked paprika and cook, stirring for 1 minute, then carefully pour in the passata.

Pour the water (see ingredient list for amount) into the pan and stir in the chicken stock powder. Season with salt, pepper and a pinch of sugar, stir together then simmer the sauce until reduced, 3-4 mins. Once cooked, taste and add salt and pepper if you feel it needs it, then remove the sauce to a bowl and cover with foil. Wash your pan and pop back on medium high heat, (no oil) and add the almonds.

Toast the almonds until golden, 2-3 mins - keep an eye on them! Remove to a bowl and pop your pan back on medium high heat with a drizzle of oil. When hot, add the green beans and stir fry until charred and soft, 4-5 mins. Remove to a bowl and add the yellow pepper to the pan. Season with salt and pepper and fry until coloured and soft, 6-8 mins. Only stir every 2 mins. TIP: Only stirring occasionally will help to give your peppers a lovely charred flavour!