You know it’s spring when you find yourself hauling a bag usually reserved for short holidays on a twenty minute walk to the supermarket. Our highly erratic weather necessitates a volume of paraphernalia and equipment not dissimilar to that required to climb everest. Sunglasses, an umbrella, some form of waterproof outerwear, a hat, gloves and a possible change of shoes and clothes may all be required at a moment’s notice.
On arrival at said destination, the dilemmas continue. It may be sunny at the point of purchase but you know there is every chance you will have to fight through a whirling blizzard to get home and following that ordeal you don’t want to be faced with some bullshit salad ingredients, bought in a fit of optimism.
Chorizo is pretty good in this situation. Get it in a salad, sit outside and eat it with a glass of Rioja and a cigarette. You’ll think you’re in Barcelona. Or maybe costa del sol, lets not aim too high. However, on a day when the air is so thick with misty grey drizzle that you could only be in Manchester, you can use the chorizo in a rich, warming stew like this one. Also, as an added bonus, this recipe uses mainly store cupboard ingredients so hopefully you won’t need to go out in the pissing rain to buy anything.
So its really really cold at the moment. I don’t know why it is but the idea of winter becomes so much less appealing after Christmas, the frosty mornings and air so chilly that your breath condenses as you talk is no longer charming, it is a nuisance. As the rest of the country experiences the first snowfall of 2015 and spends their weekends reliving a scene from a Victorian Christmas card, the Manchester skies are a flurry of dismal unidentified slush. I have never seen anything so depressing.
After Christmas I felt so sick I could barely eat for weeks but now with the advent of this weather a small part of me is longing for buttery mashed potatoes and pies and sponge puddings and roast dinners and ah everything that would screw up any hope of being able to fit through my front door by my forties. This is also seriously challenging my need for easy, cheap food, created by a mixture of essays, exams, a post christmas overdraft and some serious January sales bargains! As a result I have been trying my best to find interesting recipes that are comforting, healthy, quick and inexpensive, because at this time of year a salad just won’t cut it.
This skillet is a great example. Its more summery than wintery but it is a perfect hot lunch that won’t break your bank or rip your jeans and best of all it can be eaten straight out of the pan! The chorizo gives it a fiery, smoky hit and the oozy egg yolk brings a silky delicious texture. An added bonus is that you can chuck just about anything in it. If you don’t have potatoes this is really nice with just a handful of quinoa stirred through. Equally you can use half a tin of tomatoes instead of fresh ones. It also tastes great with spring onions, courgette, parsley or sweet potato so its a great one for cleaning out the odds and ends of your fridge. Enjoy!