Home cooking? You can’t beat it - reader Alison Collingwood’s chorizo casserole can feed a family of four for £8, says Jo Davison.
“My family enjoy the odd meal out and takeaway but I’m a firm believer in cooking from scratch,” says the Oughtibridge mum of one, aged 49.
“Home-cooked dishes cost far less, go further and taste better.”
Her family love Greek and Spanish dishes tasted on holiday so she creates her own versions.
“My chorizo casserole is a teatime hit. It’s a thrifty meal if you use chicken thighs, not breast.”
Alison’s confession? She says: “That would have to be a crisp sandwich! Walkers Cheese & Onion on plain white sliced bread. Ingredients-wise I couldn’t cook without lemons, Womersley’s raspberry vinegar (I’m addicted to the stuff) and red onions.
VIDEO: Press the play button to watch Alison cooking.
Alison’s dish, a taste of Spain for tea-time, feeds a family of four for £8
500g of boneless,skinless chicken thighs, cut into large chunks
1 ring of cooking chorizo, skin removed and cut into £1 pound coin-sized rounds
1 large tin of chickpeas, drained
1 large tin of chopped tomatoes or carton of passata
1 glass red wine (optional)
1 red, yellow or orange pepper, thinly sliced
1 red onion finely chopped
Squeeze of tomato puree
1 tsp pimenton (sweet paprika)
Salt & pepper to taste
Chopped parsley to garnish
In a large non-stick pan, dry-fry the chorizo until crisp to release paprika-flavoured oil. Remove chorizo from pan and put in a large casserole dish.
Brown the chicken in the chorizo oil, then add to the casserole.
Soften peppers and onion in the remaining oil and put in the casserole.
Drain any leftover oil from the pan and discard, then add the tomatoes or passata, wine if using, tomato puree and pimenton to the pan.
Bring to a simmer, occasionally scraping any residue from the bottom of the pan. Pour this sauce over the ingredients in the casserole dish. Season to taste.
Cook in oven at gas mark 4/ 180C for about an hour, until chicken is tender and cooked through.
You may need to top up with a little water if the sauce reduces too much during cooking.
Garnish with chopped parsley and serve with crusty bread.
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