Food news: Swan Teasmade and Willie's Cacao Fast, Fresh and Easy Food by Lorraine Pascale, HarperCollins, £20 You've watched her on the telly, marvelling at how anyone in such a white shirt can remain unspattered for a whole cookery programme. Not to mention the hair... how does it stay up? And the smile. When it comes to looking good in a kitchen, Pascale is in a class of her own. It helps that she's an ex-model, of course... but - can she cook? Sadly, yes. This woman can do anything, as is proved here in her third book, a collection of recipes that aim to provide simple, speedy food for midweek suppers - Sri Lankan chicken curry, goat's cheese quesadillas, seared tuna steaks and so on. Roasted new patatas & chorizo bravas makes a great small lunch - just don't wear a white shirt when making it. Roasted new patatas & chorizo bravas with aïoli serves 2 500g baby or new potatoes olive oil 400g tin chopped tomatoes 4 tbsp balsamic vinegar 1-2 tsp smoked paprika 1-2 tsp caster sugar 150g chorizo ring, peeled and roughly chopped 150ml aïoli a small handful of flat-leaf parsley Put the potatoes into a large roasting tin - if using new potatoes halve them first. Season and drizzle with oil. Roast in the hot oven for 20 minutes. Pour the tomatoes into a medium pan over a medium heat. Add the vinegar, paprika and sugar to taste, a drizzle of oil and salt and pepper. Simmer for 15 minutes, stirring occasionally. Toss the potatoes a bit. Add the chorizo to the tomato sauce for the last five minutes of cooking time. Once the potatoes are crisp and golden outside and tender inside remove from the oven and tip on to a serving platter. Take the tomato sauce off the heat and adjust the seasoning. Pour over the potatoes, top with the aïoli and tear over the parsley leaves.