1 tbsp olive oil
75g pack chorizo , roughly chopped
4 large leeks , thinly sliced
3 garlic cloves , sliced
100ml dry sherry
2 x 400g cans butter beans , drained
500ml vegetable stock
85g bread , torn into pieces
Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.
Been away for the last two weekends. New York and Dublin and haven’t done any photo cooking for ages. I did cook but more simple stuff for the parents when they were around. Am glad to get back into the mix and get my hands dirty so to speak
I like this recipe for his simplicity and complexity. Simple because it’s easy to execute. Complex because there’s a lot going on in this dish. The strong tastes of the sherry and chorizo, balanced by the starchiness of the butter beans and the crispness of the leeks. The bread crumbs help to soak up the sherry and in the end a wonderful combination of flavours emerges.