Chop up the chorizo and half a chilli and add to a medium to hot pan.No need for oil as the chorizo will release its own natural oils.Stir for a minute or so then add the garlic,continue to cook for another couple of minutes but taking care not to burn the garlic especially if you’re using a fresh clove.Add the tin of tomato soup and simmer for at least 20 minutes.

While all this is going on bring a large pot of salted water to the boil and cook the spaghetti as per instructions on the packet. Cut your bread into croutons and then in a warm frying pan add lemon oil and fry gently till golden.Sprinkle with pepper.

When the spaghetti is cooked,drain the water out leaving just a small amount in the pot as this will add a little bit of salty starch flavour to your sauce. Finally tip the spaghetti into the slightly reduced sauce and stir in making sure all the pasta is coated with the silky Tomato & Chorizo sauce.

Assemble the dish with croutons and a sprinkle of the remaining chilli. All the best and enjoy 😉