1、Kale & chorizo broth

A meaty stew with a holiday feel that will make you dream of Spain

Kale & chorizo broth recipe

Ingredients

Method

Add 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.
  • Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

  • https://www.truecookbook.com/recipe/kale-chorizo-broth-4942/

    2、Aubergine, prawn & chorizo salad with preserved lemon dressing

    Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
    Aubergine, prawn & chorizo salad with preserved lemon dressing recipe

    Ingredients

    • 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

    Method

    1. 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.)
    2. 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.
    3. 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.
    4. 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.

    3、Summer ham & pea broth

    This smart soup doesn't require any cooking- just pour hot water over stock, grains and lots of delicious green vegetables
    Summer ham & pea broth recipe

    Ingredients

    • 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

    Method

    1. Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
    2. 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.
    3. 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.
    4. Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.

    4、Thai chicken & mushroom broth

    An ideal recipe for getting your Thai tastebuds into practice
    Thai chicken & mushroom broth recipe

    Ingredients

    Method

    1. 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.
    2. 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.

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