Roasted Red Pepper, Chorizo and Potato Stew

10 minutes prep, 20 minutes cook

Serves 2

Ingredients

300g fluffy potatoes, cut into 1 cm pieces

200g raw cooking chorizo, sliced into 2cm discs

1 onion, finely chopped

2 garlic cloves, chopped

1 tbsp tomato paste

1 can chopped tomatoes or passata

200g roast red peppers from a jar

200ml red wine

400ml water

100g kale, tough stalks removed

50g soft cheese (such as goat’s cheese or feta)

handful coriander leaves

Method

Heat 1 tbsp oil in a saucepan and fry the chorizo until it crisps up. Reduce the heat and add the onions, cooking for 10 minutes. Add the garlic and tomato paste and cook for several minutes more before adding the tinned tomatoes, roast red peppers, wine, potatoes, seasoning and water.

Bring to the boil, then simmer for 20 minutes. Taste and adjust the seasoning, adding salt, pepper and brine from the roast red pepper jar. Push the kale beneath the surface of the liquid and cook for a further 10 minutes.

Serve topped with crumbled cheese and coriander leaves.