FEEL THE COMFORT
When it’s cold and dark outside, there’s no better way to beat the winter chill and cheer everyone up than with heart-warming, seasonally inspired dishes
BUTTERBEAN STEW
Serves 2 Takes 35 minutes
INGREDIENTS
• 1 tbsp olive oil
• 1 large onion, peeled and finely sliced
• Maldon Sea Salt
• 3 cloves garlic, peeled and finely sliced
• 3 sprigs rosemary, leaves picked and finely chopped
• 200g/7oz cooking chorizo, cut into chunky half-moons
• 1 x 400g tin chopped tomatoes
• 1 x 570g jar of butterbeans (we used Bold Beans)
• 125g/4½oz spinach
• 1 lemon, zested
• Cracked black pepper
• 75g/3oz feta, crumbled
• 2 tbsp chopped parsley
• Toasted sourdough, to serve
1. Heat the olive oil in a large, shallow pan over a medium heat. Add the onion and a pinch of sea salt. Cook gently for 5 minutes until softened. Add the garlic, rosemary and chorizo, then fry for another 5 minutes until the chorizo is starting to crisp.