Easy Chorizo Stew

Get ready to impress with this sweet spanish-inspired stew, jam-packed with chorizo and roasted butternut squash. This recipe has a bit more chopping and cooking but is still simple enough for child chefs, as long as someone bigger is keeping a watchful eye.

Serve piping hot and mop up all the juices with a thick bit of bread.

Serves 4

Ingredients:

• 120g chorizo, chopped

• ½ tin tomatoes

• 2 garlic cloves, minced

• 1 small onion, diced

• 1 tbsp paprika

• ½ tbsp oregano

• 250ml chicken stock

• 1 tbsp brown sugar

• 2 tsp red wine vinegar

• 400g butternut squash, diced

Pre-chopping

• Dice your onion

• Cut your butternut squash into small chunks

• Cut your chorizo into thick slices

Kit list

• Saucepan

• Oven

Method:

• Pre-heat your oven to 180C

• Pop your butternut squash in a roasting tray with a good glug of oil and season well with salt & pepper. Roast for around 30 minutes, until the pieces are tender and golden brown.

• Fry your chorizo in your saucepan over a medium heat until it releases its lovely red oils

• Now add your onion and sweat it over a low heat until it starts to go slightly brown

• Turn up the heat slightly, add in your garlic and allow to cook for 3 mins. Then add the paprika, oregano and brown sugar. Keep cooking, stirring a lot until the brown sugar is all melted.

• Add your tinned tomatoes, stock and vinegar. Give everything a stir. Then pop the lid on your pan and turn the heat down very low. Leave to simmer away for 20 minutes, checking and stirring occasionally.

• Once your stew has thickened and the flavours have developed, stir in the butternut squash.

• Serve with nice bread and a dollop of sour cream if you have it!