Meat mains
Baked leeks and chorizo
This is a simple all-in-one recipe which suits that in-between time of year when it's not quite the moment for winter heaviness, but you want a lot of flavour and warmth. Serve bubbling hot from the oven. You could replace the cannellini beans with any other white beans.
Ingredients
- 500g cooking chorizo, cut into thin slivers
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 3 leeks, washed
- leaves from 1 sprig of rosemary, chopped
- 100ml passata
- 100ml chicken stock
- 440g tin cannellini beans, drained and rinsed
- 1tbsp fresh parsley, chopped
- 150g breadcrumbs
- 100g Gruyère cheese, grated
- salt and pepper
Method
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Step 1
In a heavy-based saucepan, cook chorizo, onion and garlic over a low heat for 15 minutes. There's no need to add oil - the chorizo will produce enough while it cooks.
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Step 2
Cut the leeks in half lengthways, and then across into 1cm chunks. Add the leeks and rosemary to the onions and chorizo and cook for another 10 minutes.
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Step 3
Add the passata, stock and beans, bring up to the boil and cook for another 10 minutes. Season and transfer to an oven-proof dish. Mix the parsley, breadcrumbs and cheese, then sprinkle over the top and grill until browned. Serve with salad and bread.
