Beef & Chorizo Stew

1 tbsp extra virgin olive oil

110g (4oz) organic chorizo sausage, sliced

1kg (2lb) organic stewing beef, cut into 3cm (1¼ inch) cubes

2 large onions, sliced

4 cloves garlic, crushed

2 tbsp flour 2

tbsp tomato puree

½ tsp paprika

1 tsp thyme leaves

4 tbsp dry sherry

250ml (8 fl oz) organic red wine

250ml (8 fl oz) beef, chicken or vegetable stock

Salt and freshly ground black pepper

Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook for about two to three minutes until the oil begins to run. Remove the chorizo and set aside in a bowl. Increase the heat, add the beef to the pot and fry off in batches until sealed and well browned. If the pan is over-crowded the meat will stew rather than brown. Remove the beef from the pot and put in the bowl with the chorizo.

Add the onion to the pot (adding extra oil if required), and cook, stirring until golden and just starting to brown at the edges. Add the garlic and cook for a minute or two. Stir in the flour and cook for another minute. Add the tomato puree, paprika and thyme and cook for a few seconds. Then return the chorizo and beef to the pot. Stir everything well, then add the sherry and wine, bring to simmering point, then add the hot stock or water. Cover and simmer gently until the meat is tender, about one and a half hours.

We prefer to cook it in a pre-heated oven, 160c/325F/gas mark 3. Season cautiously, but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper.

Serve scattered with roughly chopped parsley.

Smashed Potatoes

Serves 8

4 lb (1.8kg) organic potatoes

Creamy milk

Salt and freshly ground pepper

Butter

4 scallions, optional

Scrub the potatoes well and put into a saucepan. Cover with cold water, add salt, bring to the boil and cook until almost tender.

Pour off most of the water then cover the saucepan and steam until fully cooked. Drain off any remaining water. Mash the potatoes coarsely with a potato masher, add some hot creamy milk, a large lump of butter, lots of salt and freshly ground pepper. Add the finely sliced scallions, if using. Taste and correct the seasoning if necessary.

Sadly there is no organic Irish butter — it would be fantastic if someone could produce this to add to the wonderful array of organic products in Ireland.