Prep Time: 10 minutes Cook: 10 minutes Serves: 4
Ingredients 3 ripe beef tomatoes cut into wedges ½ red onion thinly sliced few thyme sprigs, leaves picked 1 tbsp sherry vinegar 2 tbsp extra-virgin olive oil 100g chorizo, sliced on the diagonal
Method Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo. In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

Prep Time: 10 minutes Cook: 30 minutes Serves: 4
Ingredients Small knob butter 2 carrots, cut into batons 1 Savoy cabbage, cut into 8 wedges attached at the core 100ml chicken stock
Method Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.