• Boil the kettle. Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients). Thinly slice carrot into half-moons. • Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo, carrot and leek until browned, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add chopped tomatoes, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Season. TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce heat to medium, then add fusilli and cover pan with a lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat, then add cooked chicken and cream (see ingredients) and stir to combine.

• Divide one-pot chorizo, chicken and creamy tomato fusilli between bowls. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.