Sausage, Chorizo & Sweetheart Cabbage Stew

Serves 8

Hearty, warming stew for the colder autumn months.

Ingredients:

• 250g chorizo (cut into 1cm thick slices)
• 6 or 8 pork sausages
• 2 medium onions (finely chopped)
• 300g carrots (cut into 1cm thick slices)
• 500-600g chestnut mushrooms (chopped)
• 2x sweetheart cabbage (halved and cut into ~5mm ribbons)
• 4 cloves garlic
• 2x 400g tins butterbeans
• 250ml white wine
• 3 tbsp flour
• 2 beef stock cubes
• 2 tbsp olive oil

Method:

Heat the olive oil in a large pot over a medium to high heat. Add the sausages and chorizo and brown all over.

Turn the heat down to medium. Add the carrots and onion, cook for 5 minutes until the onions have softened. Season with salt.

Add the mushrooms, crushed garlic, salt and pepper and cook for another 5 minutes. The ad the white wine and simmer for about five minutes.

Add the flour and stir through. Cook for 2 minutes then add 600 ml of water and the beef stock cubes. Simmer gently until dissolved.

Lower the heat and add the drained butter beans and cabbage. I also like to add a bit more salt at this stage. Simmer for 16 minutes or until the cabbage is tender. Season to taste and serve with garlic bread.

Tip: You can substitute the butterbeans for potatoes – just cut them very small (about 1cm cubes) or add them at the same stage as the carrots instead to allow them enough time to cook.