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Isn’t it great that after what felt like a never-ending winter we finally have a glorious summer? Well, except that the temperature is still in single digits and yesterday I got caught in a hail storm. So not exactly picnic weather.
Part of me is actually quite grateful because every year I dread that moment where it officially gets too warm for black tights and I have to expose innocent strangers to the sight of my pasty legs. However, I have officially reached the limit of my winter-food tolerance. You know, all that stuff like pies, baked potatoes, mountains of mash; all things that are incredibly satisfying when it has been raining for the last ten days but less helpful if you want to leave the house at any point within the next 24 hours.
So I figured that seeing as there is little hope of the weather improving any time soon I should be proactive and just subtly encourage the weather gods to change their mind. I assume that is the reasoning process the giant group of American tourists I ran into yesterday used when they all decided to wear t-shirts, shorts and socks with sandals.
I am not entirely sure why I associate chorizo with nice weather, I can’t even claim I first ate it on a holiday in Spain as I am fairly sure my first chorizo experience was as part of a dubious burger in a second-rate pub. But still something about spicy chorizo and fresh vegetables just makes me forget all about how miserable it is outside. It doesn’t particularly matter what vegetables you use for this, I just used up everything I had bought in the market on the weekend. Just make sure that if you are using something quite solid, like broccoli or carrots, that you briefly cook it beforehand. The recipe serves two but would also easily make a nice dinner for four people if you just double everything.
Half a bunch of asparagus (you want about 5 spears per person)
Half a chorizo
250g (or whatever the packet says) cherry tomatoes, use vine ripened if you are feeling fancy
400g new potatoes
2 handful watercress or baby leaf spinach
Salt and pepper to season
1. Boil the potatoes in a small pot for 15 mins.
2. While the potatoes are cooking slice your chorizo diagonally so you end up with nice big slices and wash your vegetables so they have a couple of minutes to drain.
3. Heat large frying pan to a medium heat and fry your chorizo for about 2 mins, until a decent amount of fat has started to coat your pan.
4. Add the asparagus and keep stirring occasionally until it starts to brown. This should take about 5 mins.
5. Add the tomatoes and wait for the potatoes to have finished boiling. Drain the potatoes and add to the pan. Stir everything together, turn the heat off and add your watercress or spinach.
6. Serve with a glass of red wine and the feeling that a long nap may be in your immediate future.
