Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the sourdough in a food processor and whizz to rough breadcrumbs.
Heat 2 tbsp of olive oil in a non-stick frying pan and add the chorizo. Fry for 3 minutes then tip in the breadcrumbs and cook until crisp but not too dark. Stir in the rosemary and cook for a minute then take off the heat and season. Tip onto kitchen paper.
Cook the spaghetti following pack instructions. Heat another 2 tbsp of olive oil in a pan and sizzle the garlic and chilli for 2 minutes. Drain the pasta (keep a cup of the cooking water) then tip into the pan with the garlic-chilli oil and toss. Add a good splash of cooking water and the parmesan, and toss again. Serve sprinkled with the pangritata.