Spicy Chorizo, Harissa & Butter Bean Stew With Mash

Boil a kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crisped

Whilst the chorizo is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s]

Peel and finely slice (don't chop!) your garlic

Reboil half a kettle

Dissolve your chicken stock mix in 200ml [260ml] [340ml] boiled water and stir in your harissa paste (can't handle the heat? Go easy!) – this is your spicy harissa stock

Drain and rinse your butter beans

Once the chorizo has crisped, add the sliced onion and pepper strips and cook for 5-6 min or until softened

Once softened, add the sliced garlic with your ground smoked paprika and a pinch of sugar and cook for a further 1 min or until fragrant

Once fragrant, add the spicy harissa stock and drained butter beans to the pan

Bring to the boil over a high heat, then cook for 4-5 min or until the sauce has thickened – this is your spicy chorizo, harissa & butter bean stew

Meanwhile, chop your parsley finely, including the stalks

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth