a) Boil a full kettle for the tortelloni.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the chorizo and sliced pepper and cook until charred, 5-6 mins. 

c) While the pepper cooks, halve the ciabatta and lay onto a baking tray, cut-side up.

d) Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now. 

a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt on high heat.

b) Add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins. 

c) Preheat your grill to high. 

d) Once the tortelloni is cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

a) Once the pepper is charred, add the tomato puree, chipotle paste and remaining garlic. Fry for 1 min. 

b) Next, stir in the veg stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

d) Meanwhile, pop the garlic bread under the grill until golden, 5-6 mins.

a) Once the sauce has thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min more.

b) Season with salt and pepper and remove from the heat. 

a) Gently mix the cooked tortelloni into the sauce (add a splash of water if needed), then share between your bowls.

b) Top with a handful of rocket. 

c) Cut the garlic bread diagonally in half and serve on the side.