Double Chorizo, Tomato and Leek Winter Warmer Bowl
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Double Chorizo, Tomato and Leek Winter Warmer Bowl

with Mashed Potato and Parsley

Nothing's better for warming up in winter than hearty bowl food. In this Chorizo, Tomato and Leek Winter Warmer Bowl, smoked paprika helps bring out the flavours of the chorizo, while mash and fresh parsley contrast the richness of the stew.

Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Leek

1 unit(s)

Onion

2 unit(s)

Garlic Clove

120 grams

Diced Chorizo

(Contains Milk)

1 sachet(s)

Smoked Paprika

1 carton(s)

Finely Chopped Tomatoes

10 grams

Chicken Stock Paste

1 bunch(es)

Flat Leaf Parsley

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

300 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3325 kJ
Energy (kcal)795 kcal
Fat43.1 g
of which saturates17.9 g
Carbohydrate71.8 g
of which sugars21 g
Protein33.7 g
Salt7.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Grater
•Knife

Instructions

1

Bring a large saucepan of water with 0.5 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

2

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek, onion and chorizo. Season with salt and pepper. Cook until the leek and onion have softened and the chorizo starts to brown, 6-8 mins, stirring occasionally.

Add the garlic and smoked paprika. Fry for 1 min more.

4

Stir the chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo and veg.

Bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins.

Meanwhile, roughly chop the parsley (stalks and all).

5

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Stir the butter (see pantry for amount), spinach and half the parsley into the pan of sauce until the butter has melted and the spinach is wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Share the mash between your serving bowls and spoon over the chorizo and tomato sauce. 

Finish by sprinkling the remaining parsley over the bowl.

Enjoy!

7

Step 3 MOD: If you’ve chosen to double up on chorizo, cook the recipe in the same way.