It's a Pappardelle party!! RSPCA pork filled chorizo sausage is rendered for that delicious paprika scented fat, then braised with kalamata olives and tomatoes from the garden. Finished with rocket for a little pepper to spice up the meal.
Stove top: Open bag with a pair of scissors, cutting along the top and pour into a 2 litre pot, turn heat on medium. Stir to evenly heat warm, when simmering, just before boiling point, turn heat off and transfer into a serving bowl.
Microwave: Open bag with a pair of scissors, cutting along the top and pour into a covered microwave container, cook on high for 3 minutes, then stir and continue to heat for a further 2 minutes or until hot.