400g spicy chorizo, cut into 50mm pieces

200g Serrano ham

100ml sherry

1 finely diced shallot

Clove garlic

75g butter

4 chopped tomatoes, skinned and deseeded

1 ltr fresh chicken stock

150g each of peas, edamame, butter beans

Chopped mint, parsley, tarragon to garnish

Crusty warm bread (baguette) to mop up the sauce


1. In one pan fry the chorizo for 3 minutes to caramelise

2. Add the ham, cook for 1 minute, then add the sherry, reduce to nearly nothing

3. In a separate pan gently fry the shallot and garlic in the butter for 5 minutes until soft

4. Add the tomatoes and stock, bring to the boil, reduce by 1/3

5. Add the peas and beans and cook for 2 minutes

6. Add the cooked chorizo. Take off the heat, add the herbs

7. Serve with bread