I absolutely love the ingredients and the jewel coloured look of this recipe. My version is based on a Hugh Fearnley-Whittingstall recipe – his doesn’t include the pork belly.
Kale, parsnip, pork & chorizo
Ingredients serves 2
3 medium parsnips, cut into 3mm slices
2 tbsp rapeseed oil
Leaves from 2 sprigs rosemary, finely chopped
150g chorizo sausage, sliced into 5mm rounds
100g pre cooked Puy lentils (or you could use black rice – Merchant Gourmet do a really good range of microwaveable precooked grains)
Handful of cavolo nero or kale, stripped off the stalk and shredded
How to prepare
Add the oil to a large deep frying pan, then when hot, add the parsnips and rosemary. Fry for about 5 minutes, tossing now and then.
Add the chorizo, turning up the heat slightly and cook for a further 5 mins until sausage is beginning to crisp and has released all its lovely orange coloured oil.
Then bung in the lentils and greens and toss well. Cook for a couple of minutes until the greens are wilted but still bright, then serve in warm bowls.
This is based on a Hugh Fearnley-Whittingstall recipe – check out his latest Light & Easy cookbook: