Now it is true that the Chorizo in this makes this meal just a tiny bit naughty but it is well worth it because it is soooooooo tasty. I used a lovely peppered Chorizo that I’d picked up in Austria a few weeks earlier. I bought it on the premise that it was a gift for my hubby, knowing full well that I’d probably manage to eat it myself (ha ha cunning plan succeeded!). The only thing I need to warn you about is to make lots because my lot woofed it down in record speed and were asking for more!!
Parsnip, Chorizo, Kale and Lentils
From 'River Cottage Light and Easy' by Hugh Fearnley-Whittingstall
Heat a large frying pan and add the oil, then the parsnips and rosemary and fry for around 5-6 minutes tossing occasionally until beginning to soften
Add chorizo and cook for a further 5-6 minutes, stirring often until the sausage is cooked and beginning to crisp
Finally add the lentils and kale and toss so they get the benefit of the chorizo flavours and cook for a couple more minutes and serve straight away