Mushroom and Chorizo Casoulet

Sixteen whole white mushrooms, four chopped chestnut mushrooms, around 200g of sliced chorizo sausage, 100g of chopped green beans, eight chopped spring onions, two shredded salad tomatoes, and half of a roughly cut swede. The chorizo and the swede were cooked in a little bacon fat under glass at a moderate heat for around 15 to 20 minutes. I added six whole garlic cloves which were in a chilli suffused sunflower oil. Then boiling water was added to the pot, along with a couple of squeezes of tomato paste, and two ham stock cubes. The casoulet was allowed to simmer for two hours, at the end of which white pepper and two generous pinches of thyme and rosemary were stirred into the stew. Naturally this dish could be made with potatoes instead of a swede. But I had a swede which needed to be used, so I chose to use the swede. The combo is fine. The other half of the swede will find its way into a soup.