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Takes: 50 mins

500g (18oz) baby new potatoes
200g (7oz) chorizo, cut into chunks
2 yellow or red peppers, cut into thick strips
500g jar Arrabiata sauce
1tbsp chopped thyme leaves
80g (3oz) bag spinach
142ml (1/4 pint) sour cream

1. Preheat oven to 200°C/400°F/gas 6. Put the potatoes, chorizo and peppers in a baking tray or ovenproof dish and pour over the Arrabiata sauce and 100ml (3 1/2fl oz) water. Scatter over the thyme leaves and season well. Bake for around 40 mins.
2. Add the spinach into the sauce and stir to combine. Put back into the oven for a few minutes to allow spinach to wilt. Serve up with a good dollop of soured cream.

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