Chorizo Stew

A simple stew made with chorizo sausage, sun-dried tomato, sweetcorn, leek, onion, spinach, kamut, vegetable and ham stock, paprika, white pepper, and garlic.

Bring water to the boil in a deep pan, and add chopped leek, onion and spinach. Slice the chorizo and add to the pan, along with the vegetable and ham stock. Add 4 crushed garlic cloves. Add the sweetcorn and the sundried tomato (cut into small pieces).

Return the contents to the boil, and add a large pinch of paprika, and a quarter teaspoonful of white pepper (or according to taste). Add a small handful of kamut grains, which acts as a thickener, as well as adding a flovour of its own. Simmer at a low heat for ninety minutes, stirring occasionally.

Serve with toasted pita bread. Dampen the pita and drain before putting it into the toaster. Use it as a tearing bread. The garnish is a baby leaf salad of chard, spinach, purple lettuce, and rocket.