Oven at 170C

Serves 3

3 chicken breasts cut into 5 or 6 pieces

6 chorizo slices

1 cooked red pepper

small tin of anchovies

1 tin of plum tomatoes

150ml tomato passata

1tsp Italian Seasoning

4 basil leaves

1tsp each of salt and pepper

2tbsp Tomato Ketchup

1/2 mozarrella ball- 5 or 6 thin slices of it

Method

Place a dry pan over a medium heat and add the chorizo to it and cook for about a minute until they start to extrude their oils. Flip them over for another minute. Transfer off the pan to a plate. Add the chicken to the pan with a drop of oil if needed and sear to brown on all side. Add the chicken to an oven proof dish and cover with the chorizo you set aside earlier.

Add the anchovies, garlic and Italian seasoning to the empty pan and cook over a medium heat, press the anchovies flat to break them down. Add the tin of tomatoes to the pan keeping it at a medium heat and stir to break them down. Stir in the tomato passata, the ketchup and the salt and pepper. Cook for 10 minutes, chop the basil and stir it into the sauce, give it a final taste and adjust the seasoning as needed.

Cover the chicken chorizo with the sauce - you should not need it all, place the mozarella over the top and cook for about 20 mins in the oven.

Serve with your choice of pasta, gnocchi or roast potatoes.