First I fried some diced smoked bacon in some olive oil, at a medium heat, until it became a little crispy. I removed the bacon from the pan to a dish, and then added diced onion (two) and tomato (one 400g can) to the pot. I used a spatula to break up the integrity of the plum tomatoes, added a quarter of a pint of boiling water, and then allowed the sauce to simmer under glass, while I prepared the chicken.
I used two previously roasted chicken drumsticks from the fridge, and cut off the meat.. I then added a teaspoonful of sugar to the pan, plus a dessert spoonful of vinegar. I'd saved some of the jelly from the previous chicken roast (the fat drained off beforehand), and added that along with some chicken stock.
Stir together thoroughly, then add the chicken and the bacon. Again, stir in thoroughly. Add a fresh and diced red chilli, and some lemon juice. Add 50g of grated cheese, and melt it into the sauce. Allow to simmer under glass at a low heat for 40 minutes or so. Add 100g of dried wheat free pasta, and cook for another fifteen minutes.
Decant into a tray or dish, and cover in 75g of grated or thinly sliced cheddar cheese. Cook in the oven at 180 deg C until browned (somewhere between fifteen and twenty five minutes, but watch it carefully)
Serve piping hot!
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