Purple Sprouting Broccoli and Double Chorizo Jam Rigatoni

a) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, reserve some pasta water (see pantry for amount) for the sauce, then drain in a colander.

c) Pop the pasta back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) Remove the chorizo from the heat.

c) Add half the chilli and the honey (see pantry for amount) to the chorizo. Stir together, then pour into a small bowl. TIP: If your chorizo jam has thickened too much, add 1 tbsp water and stir well.

a) Pop the broccoli on one side of a baking tray, then place the courgette on the other side. 

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) Roast on the middle shelf until the broccoli is tender and crispy and the courgette is tender, 10-12 mins.

a) While the veg roasts, wipe out your chorizo pan and pop it back on medium-high heat with a drizzle of oil.

b) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins. 

c) Once softened, add the garlic to the onion and fry for 1 min, then pour in the reserved pasta water and the chicken stock paste. Bring to the boil and simmer until reduced by half, 4-5 mins.

d) Reduce the heat, then add the pesto and butter (see pantry for amount). Stir vigorously until everything's well combined, then remove from the heat.