Tangy Pepperoni Pasta with Branston and Cheese Topped Garlic Bread
Heat 2tbsp of oil in a heavy frying pan and fry 1 chopped onion for 5 mins. Add 1 sliced green & red pepper, 800g of chopped tomatoes, 1tbsp of tomato puree and 1tsp of paprika. Bring to a boil and add 225g of sliced pepperoni and 2tbsp of Branston Pickle, then simmer for 10-15mins. Cook pasta, add to mixture. Finish by spreading your bread with pickle & cheese & grill!