Turkey and chorizo casserole with beans

This is one way of using up the Christmas turkey and also any odd vegetables you may have. You can use this recipe any time of year using chicken instead of turkey.

Ingredients for 4:

600gm of cooked turkey (or chicken) cut into one to two inch pieces
500gm of cooking chorizo sliced
2 large flat mushrooms
4 cloves of garlic
4 tablespoons of olive oil
2 tablespoons of hot paprika
2 tablespoon of sweet paprika
1 onion, finely chopped
4 red chillies deseeded and finely chopped (you could as an alternative use 8/9 Guindillas, Dried Cayenne Peppers)
300 gm cooked white beans
800gm chopped tomatoes

Heat 3 tablespoons of oil in a large pan. Fry the onion gently for 10 minutes, add the garlic, chillies and mushrooms and cook gently for a further 5 minutes. If you have any other vegetables, e.g. courgettes add at the same time as the mushrooms.
Marinate the turkey (or chicken) in a tablespoon of olive oil and the paprika
Heat 3 tablespoons of oil in a separate pan. Fry the chorizo for five minute as and add the marinated turkey or chicken and fry for a further 3 minutes. Transfer the turkey and chorizo to the first pan, add the tomatoes and beans, and cook on the hob for 5 minutes. Transfer the pan to a preheated oven and cook for 30 minutes at 190degreesC. Serve with short grain rice.

Top tip
If using already cooked turkey a semi-cured chorizo such works well.
If you don’t fancy starting from scratch with the dry beans, try our ready cooked beans,. If using fresh chicken, marinate with the paprika and oil and stir fry with the chorizo until the chicken goes opaque. Use our fresh cooking chorizo in this case. You can vary the heat of this dish by varying the proportions of hot paprika to sweet and adding or subtracting the number of red chillies. The guindillas give the dish a real kick and should be used with caution!