Henry Firth - BISH BASH BOSH!

Remove the roasting tin from the oven.Transfer the sausages and piri piri sauce to the tin and mix everything together. Add the cherry tomatoes and put the tin back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.

Heat the rice or cook it following the instructions on the packet.

Pluck the leaves from the corianderand dispose of the stems. Coarsely chop the leaves and sprinkle them over the vegetables. Serve with rice.

Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.

MAKES 300g.

300g plant-based sausages.

2 tbsp olive oil.

1½ tsp smoked paprika.

½ tsp cayenne pepper.

¼ tsp ground fennel.

a pinch of salt.

a pinch of black pepper.

2 garlic cloves.

4 tbsp red wine.

½ tbsp maple syrup.

Medium frying pan on a medium-high heat. Fine grater or Microplane.

Slice the sausages into 2cm-thick rounds.Put them in the hot pan and pour over the olive oil. Fry for 5 minutes, turning them now and again, until golden. Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper. Peel and finely grate the garlic into the pan and fry for another 2 minutes.

Carefully add the red wine and maple syrupto the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally. Toss to ensure the sausage is covered. Take off the heat once all the liquid in the pan has evaporated, and serve.

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