Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Add the diced chorizo and cook for 3-4 min or until beginning to crisp

Whilst the chorizo is cooking, chop the capers roughly

Tip: Bunch them together on your chopping board for speed!

Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the pasta for 3-4 min or until cooked with a slight bite, then drain the spaghetti

Reboil half a kettle

Once the chorizo has started to crisp, add the roasted garlic paste and give everything a stir

Add the tomato frito, capers and 80ml [120ml] boiled water

Add the spinach to a colander and use the remaining boiled water in your kettle to pour over it so that it starts to wilt

Add the wilted spinach to the pan with a very generous crack of black pepper and give everything a good mix up – this is your chorizo, caper & spinach sauce