- ½ tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 200g cooking chorizo, thickly sliced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 4 banana shallots, peeled and quartered
- 1 tsp smoked paprika
- 400g King Edward potatoes, cut into large chunks
- 90g dried pearl barley
- 900ml chicken stock
- 200g long-stem broccoli, trimmed
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 lemon, zested and ½ juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 25g flat-leaf parsley
- 1 garlic clove
Put a large casserole or saucepan over a medium heat, add the oil and chorizo, and fry for 5-7 minutes or until lightly charred. Remove the chorizo with a slotted spoon and set aside. Add the shallots and a pinch of salt, and fry gently for 5-7 minutes until soft and translucent. Add the paprika and potatoes, cook for 1 min more, then add the barley and stock and bring to the boil. Stir well, then reduce the heat and cook for 20 mins. Add the broccoli and cooked chorizo and cook for 2-3 mins with the lid on or until the broccoli is tender.
Meanwhile, finely chop the parsley and garlic, and combine with the lemon zest in a bowl. Set aside.
Stir the lemon juice through the stew and season to taste. Ladle into shallow bowls and top with the fragrant herb and garlic mixture.