Parsley omelette with olive ricotta
Wrap herby omelette around a creamy cheese filling and top with juicy oven-roasted tomatoes to make delicately flavoured nibbles to share
Sautéed chorizo with red wine
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 fat garlic clovesfinely chopped
- 500g cooking chorizocut into chunky slices if large or left whole if small
- 100ml red wine
- 1 tbsp clear honey
- handful parsleychopped
- crusty breadto serve
Nutrition: per serving
- kcal441
- fat32g
- saturates12g
- carbs11g
- sugars10g
- fibre1g
- protein23g
- salt1.8g
Method
step 1
Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
step 2
Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
step 3
Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.
