Leek and Chorizo Fusili


We’re having a New Year’s Eve party tomorrow and so this is an ’empty the fridge to make way for the booze’ recipe.

I’ve spent lots of the day in the kitchen preparing the food we’re having tomorrow night, so something quick and uncomplicated was a must. This recipe is so, so straightforward and you can throw in any meat or vegetable you have in your fridge.

I hope you all have a lovely New Year’s Eve!

Leek and Chorizo Fusili

250g fresh fusili

10g butter

25g chorizo

1 leek

200g half fat creme fraiche

150g frozen peas

1 handful fresh parsley

Cheese, to serve (parmesan or any other hard cheese would work)

1. Boil a pan of water and cook the pasta according to packet instructions.

2. Meanwhile, thinly slice the chorizo and put in a large saute pan over a medium high heat. When it starts to crisp, add the butter.

3. Slice the leek and add this to the pan. When it starts to soften, stir in the creme fraiche and frozen peas. Turn down the heat and allow to cook gently until the peas are cooked.

4. Stir in the chopped parsley and cooked pasta. It’s as easy as that!

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