Spicy sausage and bean stew
I've used fresh rather than cured chorizo sausages here. These can be fiery, so if you can't find the mild, "dulce" ones, hold back on the chilli flakes. Make the stew a day early and it will probably taste even better.
• 1 tbsp olive oil, plus extra to drizzle
• 600g fresh mild chorizo sausages
• 2 onions, thinly sliced
• 3 tsp sweet smoked paprika
• 1/2 tsp chilli flakes
• 400g can butter beans, drained and rinsed
• 400g can chickpeas, drained and rinsed
• 400g can chopped tomatoes
• 2 cups chicken stock
• 250g baby spinach
• crusty bread, to serve Heat the olive oil in a large, high-sided frying pan.
Cut the sausages into chunks and fry them over a medium-low heat until they are starting to colour and release some of their oils. Tip in the onions and cook for a further 5 minutes.
Stir in the paprika, chilli flakes, beans, chickpeas and tomatoes, then pour in the stock and bring to the boil. Simmer for 20 minutes, or until the sauce has thickened. Tip in the spinach and allow the heat of the pan to wilt the leaves. Remove from the heat, drizzle with olive oil and serve with crusty bread to soak up any juices.
Serves 6
Caramel brownies
Just when you thought brownies couldn't get any better ... These are at their best when they are still warm and gooey.
• 200g butter
• 200g dark chocolate, roughly chopped
• 1 1/2 cups caster sugar
• 2 tbsp cocoa powder
• 1/2 cup plain flour
• 1 tsp baking powder
• 4 eggs, lightly beaten
• 5 soft caramel toffees, roughly chopped
Preheat oven to 180ºC. Line a 22cm square baking tin with baking paper.
Melt the butter and chocolate in a bowl set over a pan of barely simmering water.
Place sugar, cocoa powder, flour and baking powder in a bowl and stir to combine. Stir in the eggs and the butter and chocolate mix. Fold through the toffee pieces. Tip the brownie batter into the prepared tin and bake for 35-40 minutes, until cooked but still a little wobbly in the centre.
Leave the brownies to cool slightly in the tin, then cut into squares and serve while they're still warm.
Makes 12
Bill's tip
To fire up sweet potato wedges, roast at 200°C with olive oil, cinnamon, chilli flakes and thyme. Add a little maple syrup for the last 10 minutes. Top with jalapeño and spring onion.