A recipe with smoked paprika, thyme and oregano for a rustic chicken and chorizo baked gratin.
Pre-heat oven to 200?C, 400?F, Gas Mark 6.
Spoon the Flavour Shot, chorizo and chicken into a pan, cook on a medium heat for 7-8 minutes, until browned. Transfer to an ovenproof dish using a slotted spoon and set aside. Add onion and fry for 2-3 minutes, until softened. Add the tomato purée and cook for 1 minute. Stir in courgette, pepper, chopped tomatoes and water. Bring to the boil, transfer to the ovenproof dish with the chicken and stir.
Mix cheese and breadcrumbs, sprinkle over and bake for 15-20 minutes until topping has turned golden.
Serve with crusty bread and a mixed salad.
To make breadcrumbs, simply remove the crust and pulse a few slices of leftover bread in a food processer, otherwise finely chop with a bread knife.
(Amount per serving)