Chorizo, Potato and Capsicum Stew

Preparation: 10 minutes

Cooking: 35 minutes

Serves: 4

6 potatoes (Ruby Lou or Royal Blue) unpeeled and cut in 2cm cubes

500g chorizo sausage, thickly sliced

2 red capsicums, cored and sliced lengthways

2 tblspn olive oil

1 teaspoon smoked paprika

1 tblspn tomato paste

2 x 400g can tomatoes, chopped

2 1/2 cups chicken stock

Salt and pepper

1/4 cup flat leaf parsley, roughly chopped

1 tablespoon lemon zest

Heat olive oil in a deep saucepan on a medium heat and fry chorizo, capsicum and paprika for 5 minutes, until capsicum starts to soften and chorizo starts to crisp. Stir in tomato paste, tomatoes and stock. Gently mix together and season with salt and pepper. Add the potatoes, cover and simmer on a low heat for 30 minutes until they’re tender and easily pierced with a fork. Stir through the parsley and lemon zest and serve with grilled bread on the side.

*You can adapt the recipe for slow cooked cuts of meat such as lamb shanks, just increase the simmer time (on a very low heat) to around 2 hours, until the meat is meltingly tender.