Tonight’s supper…a spicy pinto bean fuelled arrabiata gnocchi dish. Fizz bang wallop! For the sauce….pan fry a sliced deseeded red chilli with some mean smokey bacon cut into strips – you could use lardon or pancetta – a tablespoon of oregano in garlic oil. Added 300gm of a good quality tomato passata, a little ground black pepper. Bring to a gentle boil, then turn down to a simmer for about twenty minutes or so. If it tastes a little bitter, add a pinch of sugar. Add a small tin of pinto beans and cook for another 10 minutes or so. Cook the fresh gnocchi for a minute or so until it rises to the top of a pan of lightly salted boiling water. Drain and add to the sauce. I then added a small handful of torn basil leaves at the last minute before I served it. On the side I served two courgettes, sliced, pan fried in olive oil and butter with some garlic and dried chiili & a little rock salt. It was a spot hitting dish for a Friday evening. Bullseye!