Chorizo, Kale and Chickpeas (quick)

Serves 3 normals or 2 Jamies

10-15cm piece of skinny chorizo chopped into small pieces

Pinch chili flakes

Jar of good chickpeas

3 large handfuls of kale, stalks removed and chopped well

Lemon juice


Fry the chorizo on a medium heat until golden, add the chilli flakes and chickpeas and a pinch of salt and cook for 5 mins stirring often.

Warm some oil in a frying pan.

Add the kale to the chickpea mix and wilt (not too much, keep some crunch) and add squeeze of lemon juice and season well. 

Quickly fry the eggs and serve on top of the kale and chickpea mix.

Spinach, Chorizo and Cream Cheese Pasta

1tbs olive oil

Half white onion, finely chopped

8-10cm piece of chorizo, skin off cut into small cubes (5mm)

Pinch of chilli flakes

Half a 180g tub of Philadelphia (cream cheese)

4 large handfuls of spinach

180g of pasta (something like Cava Tappi or Fusilli)


Put a pan of water on to boil for the pasta

Heat the olive oil in wide frying pan on #6 (green Le Creuset is best) and add a large pinch of salt and fry the onion. After a few minutes add the chorizo and fry until cooked (don’t let the onion brown, add more oil if necessary).

Cook the pasta as soon as the water is boiling.

Chop the spinach and wash thoroughly and add to the pan with the onions and chorizo and stir until wilted. Add the cream cheese and chilli flakes and stir with the heat off.

Drain the pasta and add to the pan with the spinach mix. Grate in around 2tbs of parmesan and  season and stir.

Serve with a little more parmesan.

(The spinach could be replaced with any greens like chopped kale or chard and the cream cheese could be replaced with feta but if using feta retain a couple of tbs pasta cooking water to stir in to loosen the sauce).