- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- small rosemary sprig, leaves finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 25g chorizo or other spicy sausage, chopped
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 fat garlic cloves, crushed
- 700g/1lb 9oz bottle passata
- 410g can cannellini bean in water, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 200g/7oz shredded green cabbage
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 4 skinless chunky fillets haddock or cod
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.
Make it for lunch - Spicy tomato & sausage soupSoften the onions, rosemary, sausage and garlic as before, then tip in the passata, beans, cabbage, and sugar, along with 500ml vegetable or chicken stock. Simmer for a few mins until the cabbage is tender, then season and serve with grated Parmesan for sprinkling.