Chicken and chorizo linguine - 1 chicken breast, diced - 1-2 hot chorizo, diced - 1 punnet grape tomato’s - 200g linguine - 1/2 tsp dried oregano - 1/2 tsp smoked paprika - 3 cloves garlic, grated - Lemon cheek 1. Add diced chorizo to a cold pan and turn the heat to medium/low. Cook for 5-10 mins to render the fat and crisp up the meat. Remove from the pan leaving the fat behind 2. Season the cubed chicken breast with oregano, salt and smoked paprika. Cook the chicken 80% through in the chorizo fat then remove from the pan 3. Throw in the whole punnet of tomato’s. Cook for 2-3 minutes to sear the skins and soften the insides. Crush them all to create somewhat of a sauce. Season with a pinch of salt and sugar to balance the acidity 4. Add the grated garlic, frying for 1 minute. Then add the chicken and chorizo back to the pan to finish cooking 5. Cook linguine in heavily salted water for 7 minutes then transfer to the pan along with 1/2-1 cup of pasta water 6. Stir vigorous...