Chorizo and Roasted Pepper Tart
400g puff pastry
150g chorizo, cut into thin slices
3 roasted red peppers, skins removed
1 tblspn capers
1 tblspn basil pesto
100g Labneh or creme fraiche
1 tblspn chopped fresh dill
zest of 1/2 a lemon
1 tblspn lemon juice
Optional extra – sun dried tomatoes
Pre heat the oven to 200. Roll out the pastry and cut into 4 rectangles. Place on a flat oven tray and place in the fridge for 10 minutes. Cut the peppers into strips. Arrange the peppers and the chorizo onto the pastry, interleaving them. Add the sun dried tomato as well if using. Once complete sprinkle capers on top. Bake for 20 minutes.
Combine the labneh or cream cheese with the zest, lemon juice and dill and mix well.
Remove tarts from the oven and place on individual plates. Dot with basil pesto and a dollop of the labneh mixture and serve with a rocket and avo salad.
Pancetta and Parsnip Pasta
200g pancetta lardons
1 bunch parsnips, peeled and cut into batons
2 cloves chopped garlic
1 tspn chopped fresh thyme
1 cup grated parmesan
Fry the pancetta in a large frying pan for 5 minutes. Add the parsnips, garlic and butter and continue to cook until the pancetta is crisp and the parsnips are cooked. Add the thyme and cook for 2 minutes. Bring a large pot of salted water to the boil and add the penne. Cook until al dente. Drain the pasta and return to the pot. Add the pancetta mixture to the pot and stir well. Add half a cup of grated parmesan and mix well. Serve with extra grated parmesan and a dash of ground black pepper.