One list, 5 meals: Bean stew with chorizo and tarragon

Buy everything on our shopping list and you have all you need to create five meals. Want to make just one of the dishes? Then follow Michelle Darmody’s colour-coded guide — for the Day One dinner, buy the ingredients marked with a red circle and so on.

One list, 5 meals: Bean stew with chorizo and tarragon

Day 1: Bean stew with chorizo and tarragon

Red coded ingredients

rice for four

a dash of rapeseed oil

1 onion, sliced

4 cloves of garlic, sliced

1 red chilli, sliced

450g of chorizo, sliced

1 tin of chopped tomatoes

2 star anise

2 tsp of honey

75 ml of white wine

a bunch of tarragon, finely chopped

1 tin of mixed beans, drained

1 tin of chickpeas, drained

Put the rice on to boil in lightly salted water and drain when cooked. Heat the oil in a large ovenproof dish and sauté the onion until it is translucent. Add the garlic and chilli and stir fry for thirty seconds. Add the chunks of chorizo to the dish. Add the tomatoes, star anise, honey and white wine. Allow to bubble away over a low heat with the lid on the dish for ten minutes, then stir in the tarragon, beans and chickpeas. Add a half a cup of water or as much as you think necessary. Allow to bubble away for a further ten minutes with the lid still on. Remove the two star anise, or warn your guests that them might find them in the dish. They add lovely flavour but do not break down with cooking. Serve with the rice and with a little more tarragon sprinkled on top.

Day 2: Spiced pork chops with mash

Green coded ingredients

potatoes for four

3 tbs of olive oil

1 tbs of balsamic vinegar

2 tsp of Dijon mustard

2 cloves of garlic, crushed

2 sticks of rosemary, leaves removed and stalks discarded

4 large pork chops

a bunch of chives, chopped

a knob of butter

Put the potatoes on to boil in lightly salted water and drain when cooked. Blitz the oil, vinegar, mustard, garlic and rosemary leaves until you have a paste. Season. Place the chops in a dish and completely coat in the sauce. Allow to sit in the fridge for at least 30 minutes. Heat a pan so it is very hot and cook the chops for five minutes a side, or until cooked through. Continue spooning the sauce over the chops as they are cooking. Toss the potatoes in the butter and chives while still hot, add some cracked black pepper. Serve the chops with the potatoes.

Day 3: Warm courgette spread and poached eggs on toast

Blue coded ingredients

600g of courgettes, roughly grated

2 shallots, very finely chopped

2 cloves of garlic, finely chopped

40g of butter

8 slices of nice bread, toasted

8 eggs, poached

a few pinches of smoked paprika

Place the grated courgette into a colander and allow the juice to drain off it. Press down to help the process.

Melt the butter in a large pan over a low heat. Sauté the shallots and garlic for two minutes then add the grated courgette. Over the same low heat sauté the courgette until it becomes very soft and dissolves to a spreadable consistency. It will take about fifteen minutes and you will need to stir it quite a lot while it is cooking.

Spread this on your toast and sit a poached egg on top of each slice. Sprinkle with a little paprika and cracked black pepper and serve.

Day 4: Superfood salad

Pink coded ingredients

2 tbs of rapeseed oil

1/2 tbs of cider vinegar

1/4 tbs of lime juice and the zest of 1

1 tsp of Dijon mustard

2 handfuls of rocket leaves

2 handfuls of mixed leaves

2 florets of broccoli, grated while raw

2 avocados, de stoned, peeled and cut into cubes

1 pomegranate, seeds removed and any juice kept

small handful of pumpkin seeds, roughly chopped

2 handfuls of walnuts, toasted and roughly chopped

Whisk together the oil, cider vinegar, lime juice and zest with the mustard and some seasoning. You can rub the broccoli on the side of a box grater to form small prices almost the size of couscous grains. Toss the leaves in the dressing and toss through the tiny pieces of broccoli. Add the avocado, pomegranate and the seeds and nuts.

Day 5: Chicken with fragrant rice

Orange coded ingredients

rice for four

2 tsp of turmeric

1 tsp of ground cloves

2 bay leaves

a dash of rapeseed oil

4 chicken legs

8 chicken wings

100g of chorizo, sliced

2 onions, sliced

2 cloves of garlic

1 red pepper, de-seeded and sliced

4 tsp of honey

2 tsp of smoked paprika

200 mls of stock

1 lime, cut into slices

a bunch of parsley, chopped

Cover the rice in water and stir in the turmeric, ground cloves and some salt. Add the bay leaves and bring to the boil. Cook until the rice has softened but still retains a little bite. Heat a dash of oil and fry the chicken until it has completely browned all over. Add the chorizo to the pan with the onion, garlic and red pepper. Stir fry for three minutes and add the honey, smoked paprika and stock. Sit the slices of lime on top of the dish and put it in an oven heated to 180 degrees. Cook for 30 minutes or until the chicken pieces are cooked through. Stir the rice into the pot and sprinkle with the tarragon.

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