This rich and smoky Spanish sausage adds layers of flavour to these recipes
Butter bean, chorizo & spinach baked eggs
■ Serves 2 ■ Prep 5 mins ■ Cook 15 mins
½ tbsp olive oil
1 red onion, sliced
1 garlic clove, chopped
1 tsp chilli flakes
100g chorizo, thinly sliced
400g can butter beans,
drained
100g spinach
4 eggs
small handful of coriander
(optional)
1 Heat the oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Cook the onion for 3 mins.
2 Add the garlic, chilli flakes and chorizo and fry for another 2 mins, then add the butter beans and season. Cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Take off the heat.
3 If your pan isn’t ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper, then bake for 5-6 mins, until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.
PER SERVING 504 kcals, fat 29g, saturates 9g, carbs 22g, sugars 6g, fibre 9g, protein 34g, salt 2.3g
Cauliflower soup with chorizo topping
■ Serves 2 ■ Prep 10 mins ■ Cook 20 mins without topping
2 tbsp olive oil
1 onion, chopped
1 cauliflower, cut into florets
2 garlic cloves, finely chopped
500ml chicken or veg stock
5cm piece from a chorizo ring
large slice of crusty bread
2 tbsp double cream
small bunch parsley, chopped
1 Heat 1 tbsp oil in a saucepan over a medium heat and cook the onion with a pinch of salt until soft, about 6 mins. Add the cauliflower and half the garlic, stir, then pour in the stock. Cook for 12 mins, until the cauliflower is tender.
2 Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into chunky, crouton-sized pieces. Heat the remaining oil in a frying pan and fry the chorizo until crisp. Add the bread and remaining garlic and cook for 1 min, until everything is coated in the chorizo oil.
3 Using a hand blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, then scatter this over the top.
PER SERVING 550 kcals, fat 38g, saturates 15g, carbs 27g, sugars 10g, fibre 8g, protein 21g, salt 1.8g
Cod, cauliflower & chorizo mornay
