Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Once hot, add your diced chorizo to the dish

Wash your leek[s] thoroughly to remove any grit from between the leaves then top, tail and slice into rounds

Add the sliced leek to the dish

Add your chicken stock mix to the dish with your tortiglioni, Chinese rice wine and 350ml [450ml] [600ml] boiled water

Nestle the pasta into the water as much as you can, then stir everything together and bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 25-30 min or until the pasta is cooked through

Use this time to clear up, set the table, have a cup of tea or simply chill!

Tip: Give everything a stir halfway through for evenly cooked pasta!

Once the pasta is cooked, remove the dish from the oven and stir through your crème fraîche and grated Italian hard cheese

Add the juice of half your lemon[s] and give everything a good mix up

Taste for seasoning, adding more salt if needed – this is your oven baked creamy chorizo & leek pasta

Cut the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper