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Available for over a year

Chicken, chorizo and chickpea traybake (serves 4) This is such a simple recipe that you can adapt to whatever you have in the fridge or pantry, add in courgettes, onions, kidney beans, fennel, tenderstem broccoli, whatever takes your fancy. • 8 chicken thighs, skin on and bone in • 2 red/orange/yellow peppers, sliced quite chunkily • 24 baby new potatoes, larger ones cut into half or cut up 2 large potatoes into wedges • 1 tin chickpeas, drained • 1 chorizo ring, cut into 1cm pieces • Handful cherry tomatoes • 4 cloves garlic, sliced • Couple sprigs rosemary (optional) • 4 tsp fajita seasoning • 1 tsp smoked paprika • Olive oil to drizzle • Pinch salt flakes 1. Heat your oven to 220C. 2. Put the potatoes, peppers, chickpeas chorizo, tomatoes, rosemary and garlic in a roasting tray. 3. Top with the chicken thighs, skin side up. 4. Scatter over the fajita seasoning, salt and drizzle with olive oil. 5. Bake for 40-45 minutes