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Waitrose Extra Virgin Olive Oil1litre
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£9.50Price per unit
95p/100mlAngela Hartnett cooked this recipe for Nick Grimshaw and guest Russell Howard on episode 4, season 2 of Dish, the Waitrose podcast. It was served with a gin & tonic to drink.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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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