Leftovers.....

Had to share this with the world.... well the virtual world??

SPANISH PORK AND CHORIZO STEW (A Delia recipie slightly adapted)

Ingredients (for 4)

450g pork cubed/stew pack

450g salad/new potatoes

110g chorizo (I used a pack from tesco/tesco finest) chopped into 2cm wide chunks or there abouts its not science!

Red pepper roasted off ( i cheat and deseed then chop it up, then cook it off in olive oil till it starts to brown a little). Again Delia uses a posh alternative 250g jar of Odysea or Karyatis roasted red pepers in oil drained and halved.

I fat clove of garlic peeled and thinly sliced

1 large red onion peeled and cut into thick slices

6 sprigs of fresh thyme

1/4 teaspoon of saffron strands

1 tablespoon of olive oil

2 tablespoons of white wine vinegar

150ml dry white wine (drinking the rest is obviously optional)

340g Jar of Siansbury's Siciliana sauce or similar tomato based italian sauce. Delia went on about Tomato Frito by Heinz I personally think she is making it up!, so used the latter.

Small can of pitted balck olives

Preheat oven to gas 1 or 140/150 degrees c

Put pork, chorizo, peppers ('red peppers' just leave them in the cooking casserole pot after cooking off),garlic and onion. Throw in the thyme, seasoning and olive oil and toss together Ainsley Harriot stylee.

Use a teaspoon to crush saffron strands (I do this in an egg cup) add the white wine vinegar to this and stir. Add to the casserole followed by white wine, tomato based sauce, olives and potatoes. Give it a good stir., put lid on bring to simmering point then transfer to the oven she advises 1 and 1/2 hrs i say 2hrs.

Serve with fine green beans.

Another delicious lil meal, even nicer warmed up the second night if there is any left.

Have a fun old week Ciao for now X