Angela Hartnett cooked this recipe for Nick Grimshaw and guest Russell Howard on episode 4, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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Heat the olive oil in a heavy based pan or casserole, add the onion and garlic and cook for 3–4 minutes until softened.
Add the chorizo and brown on both sides then add the pumpkin or squash and stir to coat in the juices. Cook over a low-medium heat for 10 minutes until the pumpkin or squash is just tender.
Add the tomatoes, stock, wine, bay leaves, beans and seasoning and simmer for 15 minutes. Add the kale if using and cook for a further 5 minutes. Check the seasoning, then serve in warm bowls with crusty bread.
This rich, smoky dish would go beautifully with a Spanish red: try El Piadoso Rioja.
Typical values per serving when made using specific products in recipe
Energy | 1,859kJ/ 446kcals |
|---|---|
Fat | 28g |
Saturated Fat | 8g |
Carbohydrates | 26.8g |
Sugars | 10.1g |
Fibre | 12g |
Protein | 21.6g |
Salt | 2.6g |
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