Lockdown din dins for about a fiver. Turn boring sausages into a treat. My pasta recipe: 400g fine semolina 4 whole eggs 1tsp salt Mix the flour and salt together in a bowl. Turn out onto your clean workbench and make a well in the center. Crack your whole eggs into the well. Stir in the flour and egg slowly with a fork to make a sticky mess. Now it’s time to get your hands messy. Bring the mixture together to form a dough and kneed for 10-15 mins. Cling film and allow to rest for 30 mins at room temperature. If your luck enough to have a pasta machine run through gradually lower the number until you reach about 1. I don’t, so rolling pin it is! Sausage filling: 4 sausages skin removed 100g diced chorizo 1tsp lazy smoked garlic this stuff is power flavour 1tsp whole grain mustard 1tsp caramelised onions Mix this all together to make a paste. Divide into balls to fill your pasta. Fold your pasta over the top of your meat ball pushing out any air. Cut triangles with a knife then pinch together the two points. Cook in salted boiling water for 4-5 mins. I served these with tinned tomatoes reduce to intensify the flavour, dried mixed herbs, semi dried tomatoes, Parmesan and capers.

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