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On Friday, 5th May, I hopped on a plane back to the land of rolling hills and fish and chips for an Easter weekend of hugging my family and friends’ rainbow-coloured guts out.

While that image is fresh in your mind, let’s talk about food! Not yet? Okie doke, after getting our bags and finding that Hayley’s dad had made a taxi sign for us which made us very rationally, the happiest gals in the world, I was dropped back to the place which, no matter where I am in the world or if I’ve been there for 20 years, I will always called home. I hugged my mummy lots and lots and we sat down for an evening of talking about yehehevvveryyythinnnggg.

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Now? Hooray! Now those of you who have read ‘Where it all Began’, know that my love of cooking from scratch and with a wide variety, came almost directly from my mum and one of her loves of cooking, is Spanish cuisine. Spanish culture, and most especially its cuisine has always been very important to my mum and step-dad, I spoke about the culture side of it in my, ‘Red Lentil and Chorizo Soup’ recipe, and here our spicy friend makes another appearance in a very different, but just as delicious meal. 

Go you, butter beans. All vegetables from the wonderful Riverford.

Ingredients:

– 25g Spanish chorizo
– 1 clove fresh garlic
– 350g freshly chopped tomatoes
– 3tbsp freshly torn handful of fresh basil
– 200g cherry tomatoes, halved
– Drizzle of extra virgin olive oil
– 200g butter beans, rinsed and drained
– 2x 150g fresh cod fillets
– 2x 150g haddock fillets
– 200g widely chopped and steamed cabbage

Method:

– Preheat the oven to 200°C/gas mark 6.
– Fry the chorizo and the garlic.
– For about 30 seconds, remove from the pan.
– Add the chopped tomatoes, half of the basil, cherry tomatoes and stir.
– Stir in the butter beans and add the chorizo and the garlic back into the pan.
– Warm through before pouring into an ovenproof dish, top with the cod fillets, season with – -freshly cracked black pepper and bake for 10-12 minutes.
– Just before you take the dish out of the oven, put your cabbage onto wilt for two minutes in shallow boiling water.
– Best enjoyed when you haven’t got work in the morning, and with someone you think is really great.

Doesn’t the fish go so well with the chorizo and the basil?! Dayum.

NB: The room you see in the picture is our conservatory, also known as the ‘Lamoureux Suite’, named after my step-dad, inspired by maps, geckos and Spain, as well as something which is incredibly important to him, the sea.

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