Leek, butter bean & chorizo gratin

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1. Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
2. Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.

FOR A SIMPLE, SPICY ONE-POT

CHORIZO & LEEK RICE POT Fry the chorizo, leeks and garlic, then add 300g basmati rice to the pan with the sherry, beans and approx 600ml stock, or enough to just cover the rice. Cover, bring to the boil, then simmer for about 20 mins or until all the liquid has been absorbed and the rice is fluffy.

PER SERVING

275 kcalories, protein 15g, carbohydrate 32g, fat 9 g, saturated fat 2g, fibre 0g, salt 2.41 g

Latest comments and suggestions

• Beth

  22 October 2008

  Beth commented on this recipe

  I added some Peppadew peppers for some extra spice and colour.

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• Annie

  25 October 2008

  Annie rated and commented on this recipe

  

  We thought this was delicious - I used wholemeal bread for the crumb topping and a Knorr ham stock cube as I'd run out of the vegetable ones. Because my family love chorizo so much I added a little more than the recipe suggested (200g) and I am glad I did as I think the amount stated might not have been quite enough for the meat-loving men!

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• myrecipes

  31 October 2008

  myrecipes rated and commented on this recipe

  

  Well worth doing, the only addition I made was to add some Parmesan chesse in with the breadcrumb topping. Delicious!

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• Jules

  06 November 2008

  Jules commented on this recipe

  Absolutely yummy - making this for the second time but as greedy folk I put in extra chorizo too!

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• Denise

  30 January 2009

  Denise commented on this recipe

  Really warming and simply delicious. Will make again

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• FieldChooks

  18 February 2009

  FieldChooks commented on this recipe

  Very tasty. I used Blandys madeira as I didn't have any sherry. and I also added grated cheddar to the breadcrumb topping.

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• Wendy

  09 April 2009

  Wendy commented on this recipe

  Loved it! Will make again.

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• Belkey

  22 April 2009

  Belkey rated and commented on this recipe

  

  A great midweek supper - I used masala as I didn't have any sherry. Also blitzed some fresh parsley in with the breadcrumbs to use it up.

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• coke71

  24 July 2009

  coke71 commented on this recipe

  WE'RE OFF TO BARCELONA NEXT WEEK SO WANTED SOMETHING TO GET US IN TO THE MOOD....THIS HIT THE MARK, DELICIOUS, WILL DEFINATELY BE LOOKING OUT FOR SOMETHING LIKE THIS ON THE MENUS OUT THERE. DID PUT TWICE AS MUCH CHORIZO IN THOUGH AS I DIDN'T THINK 75G WAS ENOUGH. :)

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• pamscafe

  28 October 2009

  pamscafe rated and commented on this recipe

  

  This recipe is okay but only okay. I doubled the weight of chorizo but should have doubled it again. I also added 30g parmesan to topping but should perhaps have used double that. Will only make this again when I need to use excess of leeks from allotment.

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Ingredients

• 1 tbsp olive oil
• 75g pack chorizo , roughly chopped
• 4 large leeks , thinly sliced
• 3 garlic cloves , sliced
• 100ml dry sherry (we used Fino)
• 2 x 400g cans butter beans , drained
• 500ml vegetable stock
• 85g bread , torn into pieces

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 75g pack chorizo , roughly chopped
• 4 large leeks , thinly sliced
• 3 garlic cloves , sliced
• 100ml dry sherry (we used Fino)
• 2 x 400g cans butter beans , drained
• 500ml vegetable stock
• 85g bread , torn into pieces

PER SERVING

275 kcalories, protein 15g, carbohydrate 32g, fat 9 g, saturated fat 2g, fibre 0g, salt 2.41 g

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