A meaty stew with a holiday feel that will make you dream of Spain
- 3 tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 2-3 cooking chorizo sausages, sliced
- 4 large potatoes
- 1½ l chicken stock
- 200g curly kale, finely shredded
MethodAdd the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
- 2 aubergines, sliced into 1cm rounds
- 6 tbsp olive oil, plus a drizzle for the prawns
- 140g raw prawn, deveined
- 140g cooking chorizo, cut into 1½ cm-2cm thick slices
- 400g can chickpea, drained and rinsed
- ½ red onion, finely sliced
- 100g baby spinach
- large handful parsley, chopped
- ½ garlic clove, crushed
- 2 tbsp olive oil
- juice and zest 1 lemon
- ¼ tsp ground cumin
- 2 tsp clear honey
- 2 small preserved lemons, flesh removed and rind thinly sliced
- Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
- While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
- Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
- In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.
- 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix)
- 200g frozen pea
- small bunch mint, leaves picked
- 2 spring onions, whites and greens separated and thinly sliced
- 1 tbsp white wine vinegar
- 1 tsp golden caster sugar
- ½ vegetable stock cube
- 140g piece of ham, or thick slices, trimmed of any fat and shredded or finely chopped
- big handful pea shoots
- Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
- Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
- Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
- Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.
- 1l hot chicken stock
- 1 tbsp Thai red curry paste
- 1 tbsp Thai fish sauce
- 2 tsp sugar
- zest and juice 2 limes
- 100g Portobello mushrooms, sliced
- bunch spring onions, sliced, whites and greens seperated
- 200g leftover chicken, shredded
- Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
- Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.