FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

by Henry Firth and Ian Theasby (HQ).

Chorizo bangers with butterbean mash Serves 4 FOR THE GRAVYPinch of saffron 2 vegetable stock cubes 4 red onions, peeled 3 garlic cloves, peeled and diced 1 tsp paprika ½-1 tsp light brown sugar 2 tsp rose harissa paste 1 tbsp tomato purée 1 tbsp red wine vinegar FOR THE BUTTERBEAN MASH 1 onion, peeled and sliced 2 garlic cloves, peeled and diced 2 x 400g tins butterbeans 2 tsp smoked paprika 50g plant-based butter 175ml plant-based cream 2 tbsp nooch (nutritional yeast) 1 tsp rose harissa paste Juice of 1 lemon FOR THE BANGERS 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced Handful of black olives, halved Juice of ½ lemon 216g plant-based chorizo sausages Handful of parsley, chopped 1 For the gravy, mix the saffron, stock cubes and 500ml…

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The Simple Things (Digital) - 1 Issue, March 2024

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