There's usually a Spanish chorizo sausage in my fridge nowadays. The smoked paprika flavour goes well in parcels of white fish fillets and cherry tomatoes, or in spicy bean dishes.
|Intense flavour. A little goes a long way.|
I adapted a recipe from the March issue of Waitrose Food magazine to incorporate the kalettes and the chorizo, substituting them for the specified kale and bacon lardons.
The result got a thumbs up from the man about the house so I'm sharing a link to the recipe -
Bacon, egg and kale oven hash
My verdict on kalettes - a novelty, but a bit pointless. I don't plan to rush to the shops to buy this veg again any time soon.