Chorizo & Tomato Pot Noodles

I saw this on the latest River Cottage TV programme and found one of his recipes on-line. Here it is. Bloody brilliant.


Hugh Fearnley-Whittingstall's Chorizo & Tomato Instant Noodles

Serves 1

Ingredients

• 1 nest of standard, thin, quick-cook egg noodles
• About 30g chorizo, chopped
• 3-4 spring onions, finely sliced
• ½ tsp fennel seeds, lightly crushed
• 100ml tomato passata
• 3-4 shredded basil leaves
• Salt and freshly ground black pepper

1. Put the chorizo, onions and fennel into a heatproof pot with the noodles.
2. Season the passata well, add the basil, and put in a small jar separately.
3. When ready to eat, pour boiling water over the noodles to just covered, add the passata and leave for 5-6 minutes.
4. Stir and eat.