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Cod and chorizo stew
Using a deep, heavy based frying pan, heat the oil and add the onion. Cook over a low-medium heat for 5 minutes until softened. Add chorizo and cook for a further 2 minutes, letting the oil coat the onions.
Add the tinned tomatoes and fill the can with water, adding to the pan. Bring to the boil and season with cracked black pepper.
Once boiling, lightly season the cod fillets with salt and pepper and nestle into the pan. Reduce the heat and gently simmer for 7-9 minutes depending on how thick the fillets are. Add the beans and chickpeas and gently stir in. Scatter with parsley before serving with crusty bread and salad.
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Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. ![]()
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