a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

c) Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until softened, 10-12 mins.

a) While the pepper chunks roast, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Heat a drizzle of oil in a large frying pan on medium heat.

a) Once the oil is hot, add the diced chicken, chorizo and mushrooms. Fry until golden, 5-6 mins.

b) Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes (see ingredients for amount), veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).

c) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

a) Once the sauce has thickened, combine the roasted pepper, cooked pasta and sauce in whichever pan is the largest. 

b) Stir in half the hard Italian style cheese, adding a splash of water if it's a little too thick.

c) Season to taste with salt and pepper if needed.

a) Share your mushroom and chorizo linguine between your bowls.

b) Sprinkle with the remaining cheese to finish.

Enjoy!