This week, we've been mostly eating nice dinners!

Its been a week of comfort food and grub hugs. Mr Chops was getting in on the cooking this week practically shoving me out of the kitchen so he could take over...so I let him. Thursday it was homemade burgers, mash and onion gravy. Friday, he did full chicken roast, yummy. Well it was the supreme of chicken with the usual extras of roasted potatoes, stuffing, gravy & veg. One of his favourite things to do in the kitchen is to joint a chicken so we got two decent dinners out of a small chicken that was on offer in the butchers the other evening. Tonight it was one of our fall-back favourites: Spanish style stew. My recipe but his execution! He served it with roasted cubes of potatoes, very delish.

Its a simple dinner. Roughly chop up some chorizo and fry it off gently until it releases its oils, set aside. You the sear off chicken pieces, we used legs and thighs, dusted with flour and smoked paprika. Remove the skin. Then you add tinned tomatoes, chopped red chilli, sliced red pepper, sliced onion, garlic, good pinch of oregano, squeeze of tomato puree, pinch of sugar, good pinch of smoked Spanish paprika and plenty of seasoning. It should be a wet stew but thick if you follow me. Add the chorizo for the last half hour of cooking. It should take an hour in total to cook. The chicken should be loose from the bone. The heat from the chilli should be a background hint and not blow your head off! Its the perfect dinner for a cold winter's night.