- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 75g pack chorizo, roughly chopped
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 4 large leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 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
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.
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-potCHORIZO & 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.