Spanish Chorizo Potato Cakes with a Spicy Bean Stew

Pre-heat the oven to 180’C

Boil the potatoes in salted water for 15 minutes

While the potatoes are bubbling away, fry the onion in 1 tbsp olive oil for 5 minutes until golden. Add the chorizo, sausage meat, leek and courgette and fry for 5 minutes until all the mixture is cooked and juicy.

When the potatoes are cooked, remove from the heat and drain, return to the heat to sweat off any excess juices. Tip in the chorizo mixture and add the paprika, along with a good dose of salt and pepper and mash well.

Leave to cool while you set up four plates, one full of flour, one with the egg, one filled with breadcrumbs and one clean plate to put the finished cakes on.

Flour your hands and divide the chorizo mixture into 6-8 balls, depending on the size you want and how hungry you are. In turn, roll each cake, first in the flour, then in the egg and finally in the breadcrumbs. You may need to top the flour and the breadcrumbs up from time to time. Put onto the clean plate and put in the fridge while you prepare your spicy bean stew.

For the stew, fry the onion in the olive oil until softened and then add the chilli, courgette and garlic and fry for 2 minutes.

Pour in the red wine and boil until the wine has soaked into the courgette. Add the tomatoes, puree and butter beans and leave to simmer uncovered

Line a tray in baking paper and pour over 2 tbsp olive oil. Take the fish cakes out the fridge and roll in the olive oil and then place in the oven and cook for 40 minutes

As soon as you have removed the cakes from the oven, add the kale and basil to the stew. Leave to simmer for 2-3 minutes while the cakes cool. Serve the two together, and I recommend drizzling with fresh cream and topping with rocket, absolutely scrumptious!