Chorizo Cassoulet

This is a versatile dish that works perfectly with white fish like cod, coley, bream and more.

Ingredients

• 1 Red Pepper (diced)
• 1 Red Onion (diced)
• 1 Carrot (diced)
• 1 Celery stick (diced)
• 1 Clove of Garlic (sliced)
• 50g Tomato juice
• 50g Chorizo (diced)
• 5g Tomato Chutney
• 5g Tomato Puree
• 75g Cooked Dried White Beans
• 4 Cherry Tomatoes (cut in to 8)
• 2g Maldon Salt

Method

1. Sweat off the onion, celery, carrot and garlic
2. Add the red pepper
3. When soft add the puree, salt and the chutney
4. Cook for a couple of minutes
5. Finish with the fresh tomatoes and white beans
6. In a separate pan fry off the chorizo until golden brown before adding the cassoulet to the pan
7. Slowly cook for 10 minutes and serve