Christopher is of the opinion that I cook too much with butter and/or cream and sometimes I listen to what he has to say. 😉 Without any dairy products I tested (and altered) this recipe by Jamie Oliver. I’m very proud. 

Our nearest supermarket is a real messy one. The other day I was looking for glue for 15 minutes before I gave up, and before that I was searching for lightbulbs for 10 minutes because it wasn’t signposted or logical at all in there. On top of that, the fish counter is terrible, they only have salmon, and all over the shop they sell out or don’t stock it properly. It’s not for me. And since it’s not a Waitrose either (I heart Waitrose) I’m incredibly happy with my Ocado deliveries. It is great to avoid the stress of shopping while hungry on your way home from work, and lovely not to have to carry the heavy bags at all.  

Only downside is that when they are out of stock, they choose what to replace it with. In this case I had ordered proper chorizo sausages, but ended up with the thinly sliced version. No harm done, it tasted lovely, but the texture of the other sausage would have made it so much better. Oh well. Next time.

Chorizo and butterbean stew, serves 3-4

1 onion, chopped

1-2 cloves garlic, pressed

250-200 g chorizo, sliced

olive oil

400 g tinned chopped tomatoes

2 tbsp balsamic vinegar

a dash concentrated stock

salt and black pepper

2 tsp smoked paprika

400 g tinned butterbeans

a large handful spinach

optional: vegeble stock to thin the stew

Heat up some olive oil in a pan and fry the inion, garlic and chorizo for a couple of minutes, without browning very much. Add the tomatoes, stock, vinegar and spices and season to taste. Let it simmer for a few minutes, and add some stock if you think it is too thick. Add the beans and the spinach and let it simmer for another couple of minutes. Serve with rice and garlic bread. Autumnal and warming!