This recipe is basically all my favourite things combined in a bowl – it’s the ultimate fodder for when the soul needs feeding. Serve it with icy cold rosé or beer and it won’t take long to set your personal compass back on its axis.
Ingredients 11
2 chorizo sausages, fresh, casings removed, meat roughly chopped
1 kg white potatoes, such as sebago, washed and chopped into bite-sized chunks
1 tsp dried oregano
250 ml white wine
250 ml chicken stock
Handful oregano leaves, fresh
175 g green olives, pitted
To Serve
oregano leaves, fresh, roughly chopped
120 g persian feta
basil leaves, roughly torn
salt, to season
ground black pepper, to season
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Method 5
Set the slow cooker to the sauté function. Once hot, add the and cook until starting to brown and the oil is separating.
Add the and cook for another 5 minutes, stirring gently to coat the potato in the oil.
Add the , , , and , then close the lid.
Cook on high for 2 hours, then open the lid and stir through the to warm through.
To serve, scoop the potato mixture (and its residual liquid; there will be some) into bowls. Top with oregano, and basil leaves. Season generously and serve.
