Let’s not tell Jay, but if I could have a second husband it would be Jamie Oliver. That Englishman can cook!

I stalk follow him on Twitter & Instagram and he recently posted this recipe, which of course I just had to emulate for dinner.

Give it a try; it’s pukka!

For the salad

• 25 g pine nuts
• 1 red chicory
• 1 green chicory
• 2 clementines
• 100 g baby spinach
• 4 sprigs of fresh mint
• 45 g Manchego cheese
• 2 tablespoons sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon runny honey

For the pasta

• 320 g dried penne
• 70 g Iberico chorizo
• ½–1 fresh red chilli
• 2 sprigs of fresh rosemary
• olive oil
• 4 cloves of garlic
• 1 large egg
• 2 heaped tablespoons fat-free natural yoghurt

Method:

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

START COOKING
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Serves 4

tuck in!

Recipe from Jamie Oliver online [here]. My pics.