Creamy Tomato & Chorizo Fettuccine

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan.

Return the frying pan to a medium-high heat. Cook the tomato and courgette, stirring occasionally, until slightly softened, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Add longlife cream (see ingredients), garlic & herb seasoning and chicken-style stock powder, stirring to combine, 1 minute. Add the cooked fettuccine and reserved pasta water, then return the chorizo to the pan, tossing, until combined, 1 minute. Season to taste. TIP: If your frying pan is crowded, toss everything in the saucepan instead!

While the pasta sauce is cooking, combine a small drizzle of balsamic vinegar and olive oil in a large bowl, then season with salt and pepper. Add rocket leaves and toss to coat. Top with 1/2 the grated Parmesan cheese.