Spicy Chorizo & Mussel Stew

1 Tbsp Olive Oil
1 White Onion, thinly sliced
2 Cloves Garlic, thinly sliced
2 Chorizo Sausages, cubed
White Wine
1 Tin Tomatoes
1 Tbsp Chilpotle Paste (see recipe)
1/2 Pint Chicken Stock
1lb Mussels

Heat the oil in a caserole dish and add the onions. Stir for a minute or two then add the garlic and the chorizo. Stir until the chorizo has cooked through. Splash in a little white wine to deglaze then add the chicken stock. Open the tin of tomatoes and wave a knief around inside to chop them, then add them to the caserole along with the chilpotle paste. Season to taste. Leave this to simmer while you debeard and clean the mussels. Steam the mussels in a little white wine for two minutes in a separate pan, then remove the mussels from their shells and add them to the stew.

Baked Chicken with Tarragon

5 Slices White Bread, preferably a little stale
1Tsp Salt
2 Tbsps Tarragon Leaves, finely chopped
1 Egg
2 Chicken Breasts, skinless

Remove the crusts from the bread. Put it in a blender or food processor and whir it into crumbs. Put them in a bowl with the salt and tarragon and mix well. Beat the egg in another bowl and then dip the chicken breasts in the egg. Roll the chicken in the breadcrubs until they are coated all over and place on a rack in a baking tray. Bake for 15 minutes in an Aga hot oven (240C ?)