Simple Supper – Fry chunks of Brindisa chorizo with onion
    and garlic until browned. Add a pinch of paprika and chilli
    flakes then cook with tinned tomatoes. Season. Add al dente
    penne pasta, freshly chopped Isle of Wight tomatoes and
    handfuls of flat leaf parsley just before serving.

  • DUCK

    Supper in Seconds – Flash a couple of Duck Confit
    Legs through the oven and serve with shredded
    Cavolo Nero gently wilted in a pan with some slivers
    of garlic, a teaspoon of Caramelised Onion chutney,
    a good sprinkle of Cornish Sea Salt and a squeeze of lemon