Penarth Nub News has teamed up with a local chef, Tom Hann, who will be providing regular recipes for you to try out whilst the town is in lockdown.

Today's dish is a sauce which can be used across 3 days for 3 separate recipes.

Tom Hann said: ''This recipe is for a sauce that works over three days for pasta, fajitas and it can also easily be turned into chilli.

''This ingredient list will be for a large amount of sauce so you can create all three dishes over three days, if only cooking one dish reduce quantities, this sauce also freezes really well.''

Our local chef has been out of work since the restaurant he worked in (The Pilot) shut its doors temporarily due to the coronavirus outbreak.

He has been finding ways to keep the community cooking; including, providing meal plans for his neighbours.

Ingredients for pasta sauce:

• 3 red onions

• 6 fresh tomatoes

• 9 mixed bell peppers

• 2 tin of chopped tomatoes

• ½ jar chipotle chilli paste, or 2 dried ancho or chipotle chillis.

• 1 tsp cumin

• 1 tsp coriander

• Salt and pepper to taste

Optionally:

• 2 cloves garlic

• For an extra kick add ½ tsp cayenne pepper

For the pasta sauce/ base of all three dishes:

1. Dice red onion and sweat until translucent on a medium heat.

1. Whilst onion is sweating dice or cut the pepper into thin strips then add to pan when the onion is done and cook until starting to brown.

1. Now add your spices and if you wish to add garlic (finely chopped) then add now, cooking until aromatic.

1. Next, add the chopped tomatoes and turn to low heat.

1. Now add chipotle paste, if using dried chillis, put in a blender, just cover with boiling water and blend till smooth then add.

1. Dice fresh tomatoes and add to pot, simmer for 1 hour.

1. Split into three separate portions making the first largest as the next two dishes will be getting additions.

Additional ingredients for fajitas:

• 1 tin black bean or kidney beans.

• Chicken or Quorn.

• Simply add a tin of beans to sauce and cook for 20 minutes.

• On the side dice and cook chicken in a frying pan, set aside.

• Serve in tortillas - recommendation of fresh coriander, guacamole, sour cream and crispy lettuce.

Additional ingredients for chilli:

• 1 tin of black beans or kidney beans

• 500g beef or Quorn mince.

• Brown off the mince in a frying pan on a medium-high heat.

• Add sauce and mince to a pan and simmer on low for half an hour adding beans after 10 minutes.

• Serve with rice with recommended additions of fresh coriander, guacamole, sour cream and pickled chillis.

Amy Hann, the chef's sister, has created the artwork for our recipe installations.

To see his previous recipe please click here