optional spice

This hearty chorizo and bean stew filled with velvety leeks makes the perfect midweek meal. You'll find it's super simple to prepare and the slight spice from the chorizo means this dish will be warming in more ways than one!

Chorizo and Bean Stew with courgette and softened leeks

g Chorizo

pack Cannellini Beans

Leek

Courgette

g Parsley

½ sachet Italian Herbs

g Grated Italian Style Hard Cheese

sachet Dried Chilli Flakes

pack Passata

sachet Hello Muscat

Baguette

Water

Salt

Pepper

Sugar


Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the leek and thinly slice.
Trim the courgette, quarter lengthways and chop widthways into 1cm chunks.
Roughly chop the parsley (stalks and all).
Drain and rinse the cannellini beans.



Place a large pot over medium-high heat with a drizzle of oil.
Once hot, add the leek and chorizo.
Cook until the leek is softened, stirring occasionally, 4-5 mins. IMPORTANT: Cook chorizo thoroughly.



Add the cannellini beans, half the dried Italian herbs (double for 4p) and chilli flakes (use less if you don't like spice) to the pot. 
Cook for 1 min, stirring frequently.
Pour in the passata, muscat and 400ml water (double for 4p).
Bring to the boil, cover and simmer until the veg is tender, 10-12 mins.

TIP: If you're in a hurry you can boil the water in your kettle.


When the stew has 5 mins of cooking time left, remove the lid and add the courgette. Cook until softened, 5 mins.
Season to taste with salt, pepper and sugar, if required.



Pop the baguettes into the oven to warm through, 2-3 mins.



Dish up spoonfuls of healthy, hearty cannellini bean and chorizo stew.
Garnish with chopped parsley and grated cheese.
Serve the warm baguette alongside.


This Chinese-inspired dish offers all the delicious flavours of dumplings, but without the wrapper! Minced green onion adds layers of juiciness and flavour to the ground turkey mix, while fragrant ginger broccoli, snap peas and mushrooms tie the dish together.

Carb Smart Turkey 'Wonton' Meatballs with Stir-Fried Veggies

250 g Ground Turkey

Zucchini

Mushrooms

Edamame

unit Green Onion

tbsp Ginger-Garlic Puree

Hoisin Sauce

tbsp Chili-Garlic Sauce

Panko Breadcrumbs

½ tbsp Soy Sauce

tbsp Oil*

0.38 tsp Salt*

0.13 tsp Pepper*

Before starting, preheat oven to 450°F.Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve mushrooms (or quarter if very large). Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.

Add mushrooms, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven for 10 min. (NOTE: Mushrooms will continue to roast in step 4.)

Meanwhile, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt to a large bowl. Crumble in pork. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 10 equal-sized meatballs (20 for 4 ppl).

When mushrooms have roasted for 10 min, remove the baking sheet from the oven. Carefully toss mushrooms, then push to one side of the baking sheet. Arrange meatballs on the other side of the baking sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another parchment-lined baking sheet.) Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms in the middle of the oven.)

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min. Remove from heat. Add meatballs, then toss to coat. Divide veggies between plates. Top with mushrooms, meatballs and any remaining sauce from the pan. Drizzle with chili garlic sauce, if desired. Sprinkle remaining green onions over top.

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Chorizo and Bean Stew with courgett...

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Chorizo and Bean Stew with courgett...

Carb Smart Turkey 'Wonton' Meatball...

The most viewed optional spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine