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		Chorizo and Pepper Pasta Sliced small onion, Spray of Oil 150g Mixed Peppers sliced, 400g can chopped tomatoes 1 tsp paprika, 1 tbsp tomato puree Oregano, salt and pepper to taste 85g chorizo sausage thickly sliced, 150g pasta shapes
		Cook peppers and onion in saucepan sprayed with the oil. Add tomatoes, puree, paprika, oregano, salt and pepper. Stir while bringing to the boil. Lower the heat and simmer for ten minutes. Cook pasta in slightly salted water until tender. Add chorizo to the sauce and simmer for ten minutes. Drain pasta and serve.
		Stuffed Peaches 4 large peaches, 85g marzipan 1 tbsp flaked almonds
		Heat oven to 180 degrees centigrade/gas mark 4. Place peaches in boiling water and blanch for 45 seconds then remove skins. Remove stones by cutting in half. Place 4 halves in ovenproof dish cut side up. Cut marzipan into 4 pieces, roll into small balls , place inside peach halves. Place remaining peach halves on top and press together. Use cocktail stick to pierce and hold together. Serve warm coated with almond flakes.