Doddington Hall

Doddington Kitchen Garden Tapas by Amy Claridge

You can vary this recipe, depending on what you have, and what¹s in season. Just get the base right first - the oil, garlic and the chorizo (or use paprika). Try this with tiny new potatoes (the sort that are too small for much else other than a salad), shreds of spinach or chard, chunks of poached free range chicken, tomatoes and any herbs - parsley, thyme, fennel - whatever you fancy! If you prefer your tapas to have a sauce, add a little passatta.

Method
In a wok, combine the oil, garlic and chorizo. Heat gently so that the chorizo gives up all its lovely spices and flavours. Turn up the heat and add the broad beans. Stir quickly until the beans are warm. Stir through flat leaf parsley. Serve immediately.

Ingredients
A glug of oil
2-3 garlic cloves, finely chopped
Approx. 4 inches of chorizo, cubed
A good handful of blanched broad beans.
A good handful of flat leaf
parsley, finely chopped.

(Kitchen Garden cooking 19 July 2008.)

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