Recipe: Chick Pea and Chorizo Fritada

A warming casserole created by Head Chef Brian Padmore, topped with a light, zesty salad, served as one of our specials in the Larder Café during March. All ingredients available in our Food Hall.

Serves 2


2 x 400g tins Chick Peas
1 tin Mutti Peeled Plum Tomatoes
2 Brindisa Chorizo
50ml Nunez De Prado Olive Oil
½ Odysea Preserved Lemon
¼ packet Rocket
2 Cloves Garlic (finely chopped)
1 Onion (finely chopped)
1 tsp Italian Herbs
100ml White Wine
50g Mutti Tomato Paste


Fry diced Chorizo until slightly blackened. Add the onion and garlic, then cook on a low-medium heat until tender.

Pour in white wine and turn up the heat slightly. Wait until the liquid has reduced by approximately half, then add the tomato paste and Italian Herbs, simmer for 5 minutes.

Add the drained chick peas and plum tomatoes, bring to the boil, then simmer for 15 minutes. Season to taste.

Scoop the flesh out of the preserved lemon and discard, finely dice the lemon skin, before placing in a bowl with rocket and half of the olive oil.

Serve the casserole in a warm bowl, top with the rocket salad and dress with remaining olive oil.