Chicken, Chorizo and Butter Bean Stew


Chicken, Chorizo and Butter Bean Stew (1)

Chicken and chorizo is a fantastic combination – I don’t know anyone who doesn’t like it. To celebrate the swiftly approaching weekend, I decided to treat my husband to this – one of his favourite dishes.

Hubby loves chorizo. When I buy and slice up a chorizo ring, I always give him the raw ends attached to the string to chew on. Typing does make it sound a little as though he is a dog, but I promise he is human.

This is a really warming stew; the broth is flavoured almost entirely by the chorizo – so make sure you buy a fairly decent one, if you can afford it. The spinach and chopped tomatoes add a nice bit of health, and the butter beans make it very hearty. We had a nice loaf of ciabatta on the side of our stew, but you don’t really need it – we used it simply for its juice mopping capabilities.

This will serve 4, and take about 40 minutes to make.

Chicken, Chorizo and Butter Bean Stew (2)

Chicken, Chorizo and Butter Bean Stew

250g chorizo ring

6 skinless, boneless chicken thighs

200g button mushrooms

1 smallĀ  glass red wine

400g tin chopped tomatoes

2 x 400g tins butter beans

100g spinach

1. Slice the chorizo and add put in a large casserole dish over a high heat. Cook for 2-3 minutes, then add the whole chicken thighs. Cook for a further 5 minutes, stirring often, until the chicken is browned.

2. Add the sliced mushrooms, then tip in the red wine. Let it boil down, then add the chopped tomatoes. Fill the chopped tomato tin with water, and add this too. Put a lid on the dish, turn down the heat to low, and simmer for 20 minutes.

3. Add the drained butter beans and cook with the lid off for a further 5 minutes. Turn the heat off, stir through the spinach, and when it’s wilted, you’re done!

Tomato Salsa Tostados


Tomato Salsa Tostados (1)

Mexican food is fantastic – I’m sure everyone agrees with that, and who wouldn’t want an evening meal which tastes like nachos but is much better for you? These tostados are bright, tasty and you can easily omit or limit the amount of cheese and soured cream to make them seriously healthy. I’m too much of a dairy fan to do this though.

If you haven’t made tostados before, do it! They’re like little pizzas on a tortilla, and you can use any toppings you like. I love these ones because they embrace Mexican flavours – but you don’t need to do that at all – you could easily make Greek ones with black olives and feta, or you could use any of your favourite pizza toppings.

These ones are surprsingly filling because of the avocado, and so I don’t think you need any meat. If you really wanted to add some, you could top with some cooked chicken breast.

These tostados will be ready in 20 minutes, and will serve 2.

Tomato Salsa Tostados (2)

Tomato Salsa Tostados

2 tortilla wraps

2 tbsps olive oil

1 onion

1 x 400g tin chopped tomatoes

1 x 400g tin borlotti beans

1 handful coriander

1 yellow pepper

2 tsps smoked paprika

1/2 tsp ground cinnamon

20g grated cheddar

20g soured cream

1 avocado

1 spring onion

1 red chilli

1. Preheat the oven to 220 degrees. Place the tortilla wraps flat on a baking tray (use 2 if you need to), drizzle with half of the olive oil and bake in the oven for approximately 5 minutes until starting to crisp. Remove from the oven.

2. Pour the rest of the olive oil into a saucepan. Chop the onion and add to the saucepan. Cook over a medium heat for 2 minutes, then add the chopped coriander stalks (reserve the leaves for later).

3. Add the chopped tomatoes, borlotti beans, sliced yellow pepper, smoked paprika and cinnamon. Simmer for 10 minutes, until thick.

4. Spoon the tomato mixture onto the tortillas, as you would a pizza sauce onto a pizza base. Top each one with grated cheese, then put back in the oven for 5 minutes until the cheese is melted and the tortillas are golden.

5. Top each tostado with a dollop of soured cream, sliced avocado, a handful of coriander leaves and some sliced spring onion and chilli. Enjoy!

Pork Schnitzel with Runner Beans and Fried Egg


Schnitzel is lovely when you fancy something a little bit different, and is so quick to make it’s easy to knock up on a week night.

Everyone knows pork and egg go well together, think gammon and egg, and there’s no change here. Cook your eggs well and you’ll get lovely yolk sauce to go with your schnitzel.

I’ve served this with runner beans, because they’re everywhere at the moment and very cheap, and also because you need something green to freshen this dish.

This will take 30 minutes max and will serve 2.

Pork Schnitzel with Runner Beans and Fried Egg

2 pork loin steaks

25g plain flour

4 eggs

60g panko breadcrumbs

6 tbsps olive oil

180g runner beans

1. Preheat the oven to 200 degrees.

2. Place 3 bowls in a row. In the first, put the flour. In the second, beat two of the eggs. In the third, put the breadcrumbs.

3. Place the pork steaks between two sheets of cling film and bash them with a rolling pin until they are approx 1cm thick.

4. Cover each pork steak first with the flour, then the egg, then the breadcrumbs.

5. Heat half of the olive oil in a frying pan over a high heat. Put the schnitzels in and cook for 2 minutes on each side, then transfer to a baking tray and put in the oven for 10-15 minutes, until coked through.

6. Meanwhile, steam the runner beans over a pan of water until al dente.

7. When the schnitzels are almost cooked, fry the eggs in the remaining oil and you’re done! Top each plate with a good twist of black pepper before you serve. Enjoy.