Mild olive oil

1 onion finely sliced

2 carrots, thinly chopped

2 celery stalks, chopped

100-120 g chorizo, sliced

10 cherry tomatoes

1 can of cooked green beans

3 tsp smoked paprika powder

1 tsp mace

1 tsp dried chopped chives

2 garlic cloves, crushed and finely chopped

1 stock cube

Sea salt and freshly ground pepper

Two handfuls of fresh spinach

2 tbsp French style crème fraîche, 40g fat

water

Sourdough bread to serve

Heat about 3 tbsp of oil in a large frying pan. Sautée the onion until golden. Add the chorizo and fry over medium heat until it starts to get brown. Add celery and fry for a bit longer making sure the onion doesn’t get too dark. Stir in the créme fraîche until melted. Then add the carrot alongside 200ml of water, crumbled stock cube, spices, garlic and seasoning. Stir well and add the tomatoes. Leave to simmer for a few minutes until the tomatoes soften. Add the spinach and stir until wilted, and finally add the green beans. Add more water if necessary. Once you have a thick stew your dish is done! Toast the sourdough bread and spread with the chorizo stew. Delicious! 🧡

You can also serve with a fried egg on top, or you can enjoy this stew alongside a piece of cod loin and some cooked rice as a more substantial meal.