Sometimes the cook in the house never gets to enjoy the seasonal events as it’s always taken up with the preparation and then the cooking with little time to see friends and or family. I always therefore try and cook something that’s pre done a day or two in advance and then are able to cook quickly post the event or while you are at the event.

As with all most (all in one) recipes you can tweak accordingly and add/delete ingredients, or as I always do, change it based on what’s in the house.

2 tbsp. olive or rapeseed oil

onion, finely chopped

2 medium sticks celery, finely chopped

1 yellow pepper, chopped

1 red pepper, chopped

3 fat garlic cloves, chopped

6 cooking chorizo sausages (about 400g or thickly slice pieces from a one large sausage)

6 pork sausages (about 400g-my butcher does some very spicy good quality sausages and they really make the difference, but over to you)

1½ tsp. sweet smoked paprika

½ tsp. ground cumin

1 tbsp. dried thyme

125ml white wine

2 x 400g tins cherry tomatoes or chopped tomatoes

2 sprigs fresh thyme

1 chicken stock cube

1 x 400g tin aduki beans, drained and rinsed (I use red kidney beans)

1 bunch chives (optional)


Heat the olive or rapeseed oil in a large heavy based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.

Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

Pour in the wine and use a wooden spoon to remove any residue stuck to the pan.

Add the tinned tomatoes and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.

Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve with Jacket Potatoes on the side.