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Morcilla and chorizo stew

Sam and Eddie Hart from Market Kitchen
Sam and Eddie Hart create a meaty stew with Spanish sausages, chicken, Serrano ham and beef

Morcilla and chorizo stew

Method

1. Preheat the oven 180C/gas mark 4.

2. Drain the chickpeas and set aside.

3. Heat olive oil in a very large flameproof casserole or heavy-based saucepan, over a high heat.

4. First add the shoulder of beef, then the pork fat, ham lardons, chicken thighs, chorizos and morcilla and brown lightly for 10 minutes.

5. Add the chickpeas and bay leaves. Pour cold water over to cover everything by about 4cm and bring to the boil. Skim any impurities from the surface and reduce to a simmer.

6. After it has been simmering for about 40 minutes, add onions, carrots, garlic, potatoes and turnips. Lay the marrow bones in a roasting pan and put into the oven to roast.

7. After 20 minutes, add the cabbage to the stew and simmer for a further 10 minutes or until the potatoes are tender. Check and season.

8. Using a slotted spoon, take out the chicken, chorizos, morcillas and pork fat and divide between warm serving bowls cutting the sausages and pork fat into portions.

9. Remove the marrow bones from the oven and place one in each bowl.

10. Add a generous ladleful of the stew to each bowl and sprinkle over parsley. Enjoy with crusty bread.

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Serves: 6-8

Prep: 20 min
Cook: 2 hrs 40 min

Ingredients
500g dried Chickpeas, soaked overnight
4 tbsp light olive oil
500g shoulder of beef, cut into 3cm cubes
125g tocino or lardo (pork back fat)
100g serrano ham lardons
4 Chicken thighs
2 cooking chorizo sausages
2 onion morcilla sausages
2 Bay leaves
6 - 8 marrow bones
2 Onions, peeled and quartered
3 Carrots, peeled and quartered lengthways
3 garlic cloves, peeled and smashed
500g medium Potatoes, (about 4), peeled and cut into small chunks
6 baby turnips, peeled
1 Savoy cabbage, cored and finely shredded