I cooked this stew in about 20 minutes flat, with a spoonful of yoghurt this was a perfect Saturday lunch, eaten hungrily from the bowl after a morning of gardening. If you’ve some crusty bread, then by all means use it to soak up the smoky juices, otherwise a spoon is all you need.
I often slice open sausages, remove the skin and tear off little chunks, they’re the perfect size for sauces and stews and go crisp and golden in the heat. A decent sprinkling of paprika evokes the spicy smoky flavour of chorizo in it’s absence. Add the usual onion and garlic, a tin of chickpeas and a tin of chopped tomatoes. Wait until this is bubbling ferociously before adding some shredded kale to preserve the vibrant green colour. Then, cook the whole thing for 10 or 15 minutes until the kale is tender and the tomato sauce thickened (you may need to add a little extra water). Simple as that and you’re left with a healthy, hearty pot perfect for a biting October day. For a proper soup, add some vegetable stock to thin it out.
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for a while and I finally got it for my birthday a few weeks ago. A weekend lusting after the cakes and beautiful salads ensued as I littered it with post-it notes for ‘must try’ recipes.
by Bill Granger. While he is almost unbearably smug on TV, I love the sunny, bright styling of his book and the simplicity of his recipes.
This salsa makes the best of late summer ingredients. Fresh sweetcorn, crispy and sweet, flavoursome tomatoes and fruity chillis from our (very small) kitchen garden finished off with some lime and coriander. Try it spooned over nachos complete with plenty of guacamole and soured cream.
