COOK ONCE, EAT TWICE

Turn a smoky stew into a punchy pastry filling with our double-duty recipe

Today’s heartystew… …fillstomorrow

Chorizo parcels with feta & olive salad p18

’sflavour-packed pastries

Dinner tonight

SWEET POTATOES WITH SPANISHSTYLE STEW

Serves 4

Takes 55 mins

Cost per serve £1.42

4 sweet potatoes (about 250g each)

1 tbsp olive oil

1½ tsp smoked paprika

250g pack frozen diced chorizo

1 large onion, finely chopped

500g pack sweet peppers, sliced

4 garlic cloves, finely chopped

¼ tsp dried thyme, or

6 thyme sprigs, leaves removed and chopped

1 bay leaf

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

125g drained pimientostuffed green olives (from a 340g jar)

20g fresh flat-leaf parsley rocket, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Prick the sweet potatoes with a fork, then microwave for 5 mins at 800W. Rub with 1 tsp oil and ½ tsp smoked paprika, transfer to a baking tray and bake for 30-35 mins until crispy on the outside.

2 Meanwhile, heat the remaining oil in a large, deep frying pan over a high heat and cook the chorizo for 2 mins. Add the onion and peppers, reduce the heat to medium and cook for 10 mins, stirring. Add the remaining smoked paprika, garlic, thyme and bay; cook for 2 mins. Stir in the tomato purée and chopped tomatoes. Pour in 300ml water and bring to a gentle simmer over a low-medium heat. Cook for 20 mins until thickened and reduced.

3 Add the olives and half the parsley and cook for 5 mins more. Reserve 450g of the stew for the chorizo parcels (see recipe, right); serve the rest over the baked sweet potatoes with the parsley scattered over and some rocket, if you like.

Each serving contains

Lunch tomorrow

CHORIZO PARCELS WITH FETA & OLIVE SALAD

Serves 4

Takes 30 mins

Cost per serve £1.52

450g leftover chorizo stew (see recipe, left)

375g pack reduced-fat ready-rolled puff pastry, cut into 4 rectangles

1 medium egg pinch of smoked paprika

85g bag watercress

70g reduced-fat Greek salad cheese, crumbled

For the dressing

2 tbsp olive oil

2 tsp red wine vinegar

35g drained pimientostuffed green olives (from a 340g jar), finely chopped

10g fresh flat-leaf parsley, finely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the chorizo stew between the pastry rectangles, leaving a 2cm border. Beat the egg with the paprika and brush the edges of the pastry. Bring 2 opposite corners up and seal together, using a cocktail stick to secure, then transfer to a lined baking tray and brush the tops with egg. Repeat with all the pastry rectangles, then bake for 20 mins.

2 Meanwhile, mix together the dressing ingredients. Remove the cocktail sticks from the chorizo parcels; serve alongside the watercress, scattered with the crumbled salad cheese and drizzled with the dressing. Each serving contains of the reference intake. See page 9. Carbohydrate 42g Protein 14g Fibre 8g

GIVE ME MORE!

See page 9.

½ lemon, juiced

½ tsp Dijon mustard

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