In this weather, you want something you can cook where all the ingredients come from a local, express, metro or corner shop.
This is it! Most of the ingredients are tinned and you can have them in your store cupboard for when the weather gets a bit too shit. The rest you can grab from any small supermarket.
I had a Southern Indian crab curry in mind for dinner, but it started raining so that got sacked off fucking quickly.
This is a classic that I go back to, time and time again. Warming and hearty, just what winter calls for.
To feed 4 you’ll need:
250g ‘U’ of spicy chorizo
3 cloves garlic
2 long sweet peppers
1 tin chopped tomatoes
1 tsp English mustard (trust me it works!!)
1 tin butter beans
1 tin chickpeas
1 punnet cherry toms
1 tbsp tomato purée
Zest of a lemon
Juice of half a lemon
Lump up your chorizo into whatever shape you fancy. I like mine a bit chunkee (said in a Northern accent). Chuck it in a saucepan with a splash of olive oil. You want all the fat to render out.
Thinly slice your onions and chuck them in too. Turn down the heat a bit and add a pinch of salt. You want to sweat them so they’re translucent and lovely.
Lump up your peppers and into the pan they go! Again, I like mine a little chunkeeeeeeee.
Once you see the peppers start to soften round the edges, chop up/grate/crush your garlic in. Sweat for 2 minutes before adding your tomato purée, mustard and chopped tomatoes. Full up your chopped tomatoes tin with water and get that in too.
Bring it up to the boil, drain your beans and chickpeas and add to the stew. Bring it up to the boil again and then turn down the heat. Simmer for 10 minutes before adding your cherry toms and simmering for a further 10 mins. Easy right?!
For the gremolata finely slice your parsley, grate the lemon zest, squeeze half the lemon and let down with a splash of extra Virgin olive oil.
Serve up in big bowls with some of the gremolata and a big hunk of crusty bread.
Easy easy easy easy easy.