Kale, chorizo and white beans soup


Just what you need when you get back home on a Winter: a hot plate of hearty soup. But, please don’t say my Mother I this is I am having for dinner almost every other week… Officially, I am still allergic to soup.

Kale, chorizo and white beans soup (adapted from The Hairy Bikers website)


  • 1 tablespoon olive oil
  • 1 medium onion, finely sliced
  • 3 garlic cloves, finely sliced
  • 3 medium carrots, peeled and sliced into 1,5cm chunks
  • 150g green beans, cut in 3cm pieces
  • 75g chorizo sausage, skinned and cut into 1cm slices
  • 1 teaspoon hot smoked paprika
  • ½ teaspoon flaked sea salt, plus extra to season
  • 400g can of chopped tomatoes
  • 1.5 litres chicken stock
  • 1 teaspoon caster sugar
  • 400g can white beans, rinsed and drained
  • 150g curly kale, thickly shredded
  • freshly ground black pepper


Heat the oil in a large non-stick saucepan  Add the onion and garlic and fry gently for 5 minutes until softened but not coloured, stirring often.

Add the chorizo, paprika and carrots to the onion and cook over a low heat for 2 minutes, stirring until the chorizo begins to release its fat. Season with salt and lots of black pepper. Tip the tomatoes into the same pan, add the stock and sugar, then turn the heat up to medium.

Bring the liquid to the boil. Reduce the heat slightly and leave the soup to simmer for 12 minutes. Add the canned and fresh beans and the kale and bring it back to a gentle simmer. Cook for 10 minutes until all the vegetables are just tender, adding a little extra water if the soup is looking too thick. Season the soup with salt and black pepper and serve in deep bowls

Baked chicken with chorizo and roasted vegetables

spanish roasted chicken

Everyday food with low calories… Not sure why Hairy Dieters claim this is a Spanish style, though. Probably is the chorizo and the roasted garlic…  In any case, it is cheap and cheerful with delicious flavours, from the sweetness of the baked onion to the spiciness of the chorizo.

Baked chicken with chorizo and roasted vegetables (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)


  • 1 medium onion, cut in 8 wedges
  • 1 medium red onion, cut in 8 wedges
  • 500g new potatoes, quartered lenghways
  • 8 whole garlic, unpeeled
  • 8 medium tomatoes, quartered
  • 75g chorizo, preferably hot and spicy
  • 8 boneless, skinless chicken tights
  • ½ teaspoon sweet smoked paprika
  • ½ teaspoon dried oregano
  • 1 green pepper, deseed and cut into strips
  • salt and pepper


Pre heat the oven to 200oC. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of freshly grounded black pepper. Toss everything together lightly and roast for 20min

While the vegetables are roasting, skin the chorizo and cut the meat into thin slices. Put the chickens on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.

Take the roasting tin out of the oven, scatter the chorizo over the vegetables and turn everything a couple of times. Place the chicken on the top of the vegetables and chorizo and sprinkle with paprika and oregano. Return to the oven and adjust the temperature to 220oC. Leave in the oven for another 20min, or until the chicken is golden and crisp. Every now and again, take the tin out of the oven drizzle the juices over the chicken. As you eat, squeeze the garlic out of the skins.

Pan fried chorizo with roasted peppers and Fundador Brandy


Another recipe from one of my favorite cook books: Tapas: Simple Flavours, Striking Combinations by Carlos Horrillo and Patrick Morcas. You can use any brandy, really,  but only Fundador Brandy gives it a special flavor. Needless to mention some caution is needed while flambée-ing.

Pan fried chorizo with roasted peppers and Fundador Brandy


  • 2 medium red peppers
  • Olive oil
  • Garlic infused oil (just mix garlic to taste with olive oil, mix and let rest for a few hours).
  • 8 spice chorizo sausages (if you want to be very precise, you should look for Rosario chorizos), cut into 2cm slices
  • 50ml Fundador Brandy
  • parsley, roughly chopped


Spike the 2 peppers with skewers and hold them over a high flame on the stove until the skin is charred and black. Leave the peppers to cool down a bit, then peel of the skins and hull them (for practical reasons, I never do this. Probably, I get a more rustic dish).

Place 2 dashes of olive oil in a heavy based frying pan and put on at medium heat. Add the skinned peppers and sear them quickly all over. Remove them all over and put them in a dish. Sprinkle over some garlic infused olive oil and salt, allow them cool and then cover the dish with clingfilm and leave to marinate in the fridge for a couple of hours.Once done, cut the peppers into slices and leave to one side.

Place a clean large heavy-based frying pan (or wok) on a high heat. Add 2 dashes of olive oil and tilt the pan backwards and forwards to coat the base completely. When to oil is smoking hot, drop in the sausages and cook fiercely until they start to brown and release their fat. At this point put the sliced marinated peppers and cook for 20 seconds more. If you are cooking on gas, be careful. The fat will spit and might ignite. Put in the Brandy – it is very likely that the pan will ignite. If not, just use a match to start the flambee. Let it cook for 10 seconds, or until the flame is gone. Then toss in the parsley. Serve right away.