James Tanner served up a delicious Spanish penne pasta dish with chorizo on Lorraine.

The ingredients are: 350g dried penne pasta, 250g chorizo sausage, 1 tablespoon olive oil, 2 shallots, peeled and finely chopped, 2 tablespoons sherry vinegar, 125ml whipping cream, 100g baby plum tomatoes, halved, 3 spring onions. sliced, Handful fresh rocket and Sea salt and cracked black pepper.

To serve: 100g Parmesan cheese and Garlic ciabatta (optional).