1 large onion
4 fresh chorizo sausages
1kg (2 1/4lb) potatoes
Large tin of tomatoes
2 cloves of garlic
stock cube (veg or chicken)
chilli flakes (to taste)
2 handfuls of flat-leaf parsley chopped roughly.

1. Dice and fry onion in large heavy based pan and once soft add chopped up chorizo sausage.
2. When cooked add chopped garlic and potatoes cut into 2cm (1in) cubes. Add large tin of chopped tomatoes and (1.15ltr) 2 pints of water. Bring to simmer and add stock cube and pinch of chilli flakes.
3. Simmer for 30 mins and then skim oil from top of pan.
4. Taste and add salt and black pepper to taste. Simmer for a further 20 mins. Just before serving stir in parsley. Should be almost stew consistency and is a meal in itself.

Zoe Freeman, 32, London

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