Propped up against my wall I have a board plastered with ‘inspiring’ food photos. These (mostly torn pages from Delicious, Waitrose papers and leaflets) are good for arrangement ideas, lighting inspiration and ‘prop wants’. I actually sent off a load of prop shots to my sister for some ideas for a birthday present. My birthday was back in June… I’m still waiting for the present…
So these pictures get replaced every so often. One I pulled off last month still had the recipe attached for this Spanish-style Chorizo and Bean Stew. I’ve now made it several times since, it being that tasty. It is also easy to adapt – add some wine perhaps, a handful of sliced mushrooms or a few of those delicious Oak Smoked Tomatoes from the Tomato Stall. The basic recipe remains the same each time I make it just don’t miss out the lemon for this adds much. It reheats well too.
Serve with an easy drinking Iberian red – Oscar’s Red springs to mind as do the reds from Spanish giant Raimat. The Indian Zampa Syrah would also work, being similarily soft. I note Niamh’s new cookbook – Comfort and Spice – has a similar, if simpler, quicker-to-cook version.
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