Sometimes, the simpler the recipe, the tastier the dish as the spicy Spanish soup Gordon cooked on Cookalong Live, proves.
1. Heat a wide shallow pan with a little olive oil and sauté the merguez sausages until browned all over, approximately 4 - 6 minutes. Remove from the pan and keep warm. Add a little fresh oil to the pan and sauté the red onion with the sliced potatoes. Season with salt and pepper and allow to colour for 6-8 minutes
2. In a separate heavy based casserole dish heat a tablespoon of olive oil and add the red and yellow peppers. Sauté with the crushed garlic for 2 - 3 minutes.
3. Add the semi dried chorizo and transfer the red onion and potatoes to the casserole dish. Cook together for 5 minutes then deglaze with the sherry.
4. Slice the merguez sausages on a diagonal and add to the casserole dish.
5. Pour in the passata and chicken stock and bring to the boil. Adjust the seasoning and simmer for 8 minutes or until the merguez sausages are cooked.
6. Add the cherry tomatoes and kidney beans to the soup and simmer for 3 - 4 minutes before adding the basil. Allow the basil to wilt and mix thoroughly before serving.
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