Fresh Fettucine & Creamy Chorizo Sauce

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and half the garlic, sitrring until fragrant and golden brown, 2-3 minutes. • Transfer panko mixture to a small bowl, then add half the parsley and flaked almonds. Season to taste and stir to combine. • Transfer to a bowl. Season, then set aside.

• Return frying pan to medium-high heat with a small drizzle of olive oil. Cook chorizo until golden, 3-5 minutes. • Add rosemary and remaining garlic and cook until fragrant 1-2 minutes. • Reduce heat to medium. Add light cooking cream, a pinch of chilli flakes (if using) and chicken stock. Simmer until slightly thickened, 1-3 minutes. • Add the brown sugar and a squeeze of lemon juice. Stir through remaining parsley. Season to taste.

• While the chorizo is cooking, cook egg fettuccine in the saucepan of boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cups for 4 people), then drain pasta and return to saucepan. Add a small drizzle of olive oil to prevent pasta from sticking.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• To the pan with the cream sauce, add cooked fettuccine, tossing to coat. Season to taste. • In a medium bowl, combine spinach & rocket mix (see ingredients), snacking tomatoes and pear. • Add Parmesan cheese (see ingredients) and a drizzle of balsamic vinaigrette dressing and toss to combine.

Little cooks: Take the lead by tossing the salad!