is a great store-cupboard standby and ticks all the right boxes with
me – easy, quick and delicious. And it has the added bonus of being
scalable – if friends pop round for dinner you can just throw in
more tomatoes and chickpeas. It works well as a way to use up
leftovers, too. Sausage can be cut into thick chunks and thrown in,
as can vegetables – kale or spinach would be great – potatoes or
whatever else you have to hand.
up what you’ve got at home needn’t mean compromising on flavour.
There are few finer treats than cold mash turned into crispy,
buttery, fried potato cakes, juicy slivers of chicken from your roast
tossed with salad leaves, or a bowl of yesterday’s curry, all the
better for being left overnight.
frugal with food is the new cool. Bubble and squeak is popping up all
over in cookery books and Nigel Slater’s are full of recipes for
using up left-over morsels of lamb, beef or pork. Word has it that
Gordon Ramsay challenges future employees to make him a dish using
odds and ends – the mark of a great cook.
and tomato stew with peppers and chorizo (Serves 4)
cooking chorizo (approx 6-8 inches of sausage)
tins of chopped tomatoes
sprig of thyme
dried chilli (optional)
tsp smoked paprika
tsp ground cumin
onion and pepper into thin strips. Splosh a bit of oil in pan and fry
onion and pepper with thyme for a few minutes until soft.
chilli, finely chop garlic and add to the pan along with cumin and
paprika. Stir around for a few minutes, taking care not to burn
in tomatoes and stir. Drain chickpeas and add to pan. Turn down to a
gentle simmer and leave to bubble for a while.
chorizo into cubes or slice into rounds and fry in a pan over a high
heat for five minutes or so until crisp. Drain on kitchen paper and
add to stew. Season generously with pepper and a pinch of salt. Let
stew bubble for a few minutes more and serve in bowls with crusty
bread. Alternatively toss the sauce through some pasta and scatter
over a little parmesan.