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  • 1 tablespoon olive oil
  • 75 g (3 oz) chorizo, chopped
  • 1 small onion, sliced
  • 1 garlic clove, sliced
  • ½ teaspoon paprika
  • 4 good-quality pork sausages, sliced
  • 200 g (7 oz) cherry tomatoes
  • 200 ml (7 fl oz) beef stock
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 1 tablespoon chopped parsley, to garnish
  • 2 small, individual ciabatta loaves
  • 40 g (1½ oz) butter, softened
  • 1 garlic clove, crushed
  • 1 tablespoon chopped herbs, such as parsley, chives and thyme
  • ½ small red chilli, finely chopped

Heat the oil in a large pan. Add the chorizo, onion, garlic and paprika and fry for 2 minutes until the onion begins to soften. Remove from the pan and set aside.

Add the sausages to the pan and fry for 2–3 minutes until browned all over. Return the onion mixture to the pan along with the tomatoes, stock and beans. Bring to the boil, cover and transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and cook for 20 minutes.

Meanwhile, make 5 deep cuts in each ciabatta loaf. Mix together the butter, garlic and herbs and spread into the cuts. Wrap the bread in foil and put them in the oven for 10–15 minutes before the end of the cooking time.

Scatter the parsley over the stew and serve with the garlic ciabatta.

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