Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 white onion, roughly chopped
- 4 cloves of garlic, minced
- 500g Spanish chorizo ring, good quality and roughly chopped into 2½cm lengths
- 4 sprigs of rosemary, save 2 to add just before serving
- 150g Medjool dates, roughly chopped and stones removed
- 1 teaspoon smoked paprika
- ½ teaspoon chilli flakes
- 1 small glass of white wine
- 3 tins of butter beans
- 200g pre-cooked chestnuts
- 3 tins of cherry tomatoes
- 500ml good quality chicken stock
- Several generous pinch sea salt flakes
- Freshly ground black pepper
Garnish
- 500g good quality chorizo ring, roughly chopped into 2½cm lengths
- 1kg baby Brussel Sprouts, left whole
- 4 large slices sourdough toast rubbed with cut garlic and drizzled with oil
- A pinch of smoked paprika
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Method
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1In a Signature Cast Iron 28cm Round Casserole add a generous amount of rapeseed oil, then add in the onions and garlic. Cook over a low to medium heat until the onions turn translucent
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2Next add in the chorizo and allow this to darken and crisp up a little, then add in the rosemary (just 2 of the sprigs), dates, paprika, chilli flakes and stir. Cook for a minute or so before adding the white wine, then increase the heat to medium and bring to the boil
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3Add in the butter beans, chestnuts, tinned cherry tomatoes and chicken stock plus a little seasoning. Allow the casserole to simmer over a low to medium heat for 35-45 minutes until rich and sweet, adjusting the seasoning to your taste.
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4Using a Signature Cast Iron 26cm Grillit® or Frying Pan, char both the sprouts and second ring of chopped chorizo until blackened around the edges. Mix together both the chorizo and sprouts so they become coated in the flavoursome oil from the chorizo.
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5Once everything is cooked, serve the stew with a generous topping of the charred sprouts and crispy chorizo
