Edith Shields

Easy chicken and chorizo pasta bake

Ingredients
2 large chicken breasts, skinless
340g/11¾oz fusilli (or other short pasta)
1 large brown onion, roughly chopped
100g/3½oz chorizo, thinly sliced
2 large garlic cloves, crushed
¼ tsp dried chilli flakes
¼ tsp sweet smoked paprika
600g/1lb 5oz tinned chopped tomatoes (1½ tins)
splash white wine (optional)
2 tbsp double cream
250g/9oz mozzarella
sea salt and freshly ground black pepper

Moroccan-style chicken casserole

Ingredients
For the spice paste
2-3 large, juicy garlic cloves, peeled, roughly chopped
pinch sea salt flakes
2-3 good pinches smoked paprika
2-3 good pinches ground turmeric
1 tsp cumin seeds
glug olive or groundnut oil
For the casserole
6 large chicken thighs, bone in and skin on
good glug fruity olive oil
2 onions, peeled, roughly chopped
1 lemon, cut in half, thinly sliced
pinch saffron strands
handful green olives, pits removed
small handful fresh coriander, roughly chopped

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