The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chorizo & Pepper Stew with Potato Mash & Roast Tenderstem Broccoli
A warming and comforting stew, perfect for the colder weeknights. Starring smokey hot cooking chorizo, sizzled till golden, the simmered in a rich tomato sauce, infused with fresh rosemary and fragrant fennel seeds. Dish up alongside creamy potato mash and tender roasted Tenderstem broccoli. Sprinkle with pumpkin seeds for the perfect crunch.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 90g Tenderstem broccoli
- 15ml hot honey (honey, chilli extract)
- 200g passata (tomatoes, salt, citric acid)
- 1 tsp fennel seeds
- 1 onion
- 110g baby tomatoes
- 1 handful of fresh rosemary
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 2 garlic clove
- 1 pepper
- 2 large potatoes
Nutritional Information
Calories: 618
Protein: 21g
Carbs: 65g
Fat: 29g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 1 onion
- 110g baby tomatoes (use half)
- 2 tsp pumpkin seeds (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 90g Tenderstem broccoli (use half)
- 2 garlic clove
- 1 handful of fresh rosemary (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 pepper (use half)
- 1 tsp fennel seeds (use half)
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 2 large potatoes
Nutritional Information
Calories: 1021
Protein: 33g
Carbs: 109g
Fat: 48g
Chorizo & Pepper Stew with Potato Mash & Roast Tenderstem Broccoli
A warming and comforting stew, perfect for the colder weeknights. Starring smokey hot cooking chorizo, sizzled till golden, the simmered in a rich tomato sauce, infused with fresh rosemary and fragrant fennel seeds. Dish up alongside creamy potato mash and tender roasted Tenderstem broccoli. Sprinkle with pumpkin seeds for the perfect crunch.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to the boil
- Pull out a medium frying pan, a sieve, a measuring jug, a grater & a masher
Start the mash & prep
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Meanwhile, finely dice the onion. Dice the pepper into 1cm chunks. Halve the tomatoes. Finely chop or grate the garlic. Strip the rosemary from the stalks and finely chop
- Slice each chorizo in half, then cut each half into 3 half-moons
Time to fry
- Heat the medium frying pan on medium-high heat. Once hot, add the chorizo and cook for 3 mins
- Add the onion and pepper and cook for a further 5-8 mins, until the chorizo is golden and the onion is starting to caramelise
- Stir in the fennel seeds, rosemary (or to taste), tomatoes and garlic and cook for 2 mins
Simmer & grill
- Add the passata, hot honey and 50ml water (25ml for 1 person). Bring to the boil, then simmer for 7-8 mins, until reduced slightly
- Meanwhile, turn the grill to high (240C)
- Trim the broccoli, then add to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Grill for 8-9 mins, until soft and golden
Finishing touches
- Return the potatoes to the pan and mash with 1 tsp olive oil and a pinch of salt and pepper. Finely grate the cheese, then stir half into the mash
- Taste the stew and season with salt and pepper if needed
Plate up
- Share the chorizo stew between bowls, with the mash and broccoli alongside. Sprinkle over the remaining cheese and the pumpkin seeds to finish
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