Hearty chorizo, potato and bean stew

Serve this comforting, Spanish-inspired stew with crusty bread to mop up those fragrant, amber-coloured juices. Serves 4.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oil in a large, non-stick pan. Remove the skin from the chorizo and slice the meat into chunks. Fry until lightly browned.

Step 2

Next, add the onion, garlic and potato and cook for five to six minutes until soft. Pour in the chicken stock and cannellini beans.

Step 3

Cover and simmer for about 15 minutes, or until the potatoes and chorizo are cooked through.

Step 4

Taste and season with salt and pepper, scattering over the chopped parsley before serving.