Spicy pasta meatballs

• 4 Pork and chorizo burgers (or any speciality burgers from a supermarket)
• 6 Pork and chorizo sausages (or any speciality sausages from a supermarket)
• 2 large onions cut into chunks
• 4 rashers of bacon cut into small pieces
• 8-10 large mushrooms cut into chunks
• 300ml red wine
• 2 jars tomato sauce
• smoked paprika
• dried chilli to taste

Heat a large flat bottomed pan on the stove with some oil in.

Cut each burger into eighths and roll gently into ball shapes.  Cut the skin of the sausages and take out the meat and roll into balls equal in size to the burger ones.  Put all the formed meatballs into the pan and lightly brown them then put them to one side.

Saute the onions in the empty pan for around 5 minutes until soft and then add the bacon and cook as well.  Finally add the mushrooms and saute until cooked.  Add around a teaspoon of smoked paprika and stir until all is coated.  Add the chilli to taste (just a pinch makes it nice and spicy).

Pour in the jars of tomato sauce and add the red wine.  Bring to the boil and then simmer and add the browned meatballs.  Cook on simmer for around 30 mins.

15 mins into the simmer, put on the pasta of your choice.  Then once cooked serve with Parmesan cheese and enjoy :)

Goats cheese and red onion tartlets

I make these tarts using my proper Yorkshire pudding tin (4 shallow cups in the tin) so it makes perfect shallow little tarts.

• 4 slices of bread
• Splash of olive oil
• 2 large red onions cut in half and very thinly sliced
• 50ml red wine
• 50ml balsamic vinegar
• 2 tbsp brown sugar
• 1 small round of goats cheese (from the chiller aisle, not the cheese counter, there's one in a white packet with a goat on the top for 99p), sliced into 4 circles.

Preheat oven to 180 degrees.

Heat the oil in a shallow based frying pan, add the onion and saute for 5-10 minutes until soft.

Add the red wine, balsamic vinegar and brown sugar and simmer on a low heat for around 20mins until the liquid goes thick and sticky.

Grease the Yorkshire Pudding tins.  Get a cookie cutter or a saucer a little bigger than the size of the yorkshire pudding cup and cut out circles of bread.  Put them into the cups and gently push them into the edges to form a little case.

Divide the onion mixture equally between the cases and lay a slice of goats cheese on the top of each tart.  Put in the oven for 10-15 mins until the cheese goes golden brown on top.