Quintin Jardine's blog

Stuck for ideas last night, so I improvised. One chopped onion fried in a pot in salt and pimenton dulce until golden. Pour in one brick of passata, add half an aubergine peeled and chopped, and basil, fresh if you have it, if not dried is fine. Next some sun-dried tomatoes and a couple of dozen small black olives, de-stoned. (De-stoning can be tedious but don’t worry if it’s messy for they’ll disappear in cooking.) Then take a small chicken breast and half a pork fillet. Cut each into one inch (no larger) cubes and add to the simmering sauce. Finally pour in what’s left of last night’s white wine and cook on the hob as gently as possible for 90 minutes. Serve with spaghetti, a little beyond al dente.

I hereby name it Pasta Chickenpig, and I will endeavour to persuade Theresa to add it to the Driftwood menu.