Chorizo, potato and cabbage stew from Jamie Magazine, February 2013 (#36) (page 44) by Margot Henderson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted beetroot, red onion and watercress salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute winter greens for spring greens.

  • Bloominanglophile on February 05, 2014

    My family really liked this dish. The picture in the magazine showed what may be a fresh, soft Spanish chorizo, but I used a dried, cured one. The recipe doesn't specify what to use. Regardless, I don't like gnawing on big chunks of chorizo, so I chopped mine even smaller than specified in the recipe. I served this with a salad that had manchego shavings and radish slices with a sherry/shallot vinaigrette. It made for a nice mid-winter dinner.

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