• Boil the kettle. • Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients). Thinly slice carrot into half-moons.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, carrot and leek until browned, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Season.

• Reduce heat to medium, then add penne and cover pan with a lid. • Simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.

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