Frittata like a pro

Dominic Taylor, head chef at london restaurant The Jam Tree, reveals his favourite chorizo and sun-dried tomato recipe... IN A medium-hot frying pan cook 200g of sliced chorizo for 5 mins until brown, add 1 diced courgette and 100g sun-dried tomato, and cook for 5 mins. Add 10 whisked eggs with 200ml of double cream. Season with salt and pepper and add 200g of grated Cheddar cheese. Cook for 2 mins more on the stove top then finish in an oven at 180c. Cook until set, for about 12-15 mins. Serves 5.