Â鶹Éç

Available for over a year

Ingredients: • 1 leek washed and sliced very thinly • 1 large carrot peeled and coarsley grated • 1 large parsnip peeled and coarsley grated • 1 large beetroot peeled and coarsley grated • A few sticks of rainbow chard washed and shredded thinly • 1 clove of garlic peeled and finely grated • 50g butter and 1 dessertspoon oil • 500ml passata • 500ml water • 1 glass red wine • Salt and pepper to taste • A pinch of sugar • 50g tiny soup pasta or rice or macaroni cooked al dente • 150g chorizo peeled and chopped small, and fried • Parmesan cheese, cream and parsley to serve Method: • Melt the butter with the oil in a large saucepan and add the sliced leek, grated carrot, parsnip and beetroot, and sweat gently on a medium to low heat until all the vegetables have softened. • Add the shredded chard, grated garlic, passata, water and wine, salt and pepper to tasted and a pinch of sugar, stir and simmer for about 5 minutes. • Add the cooked pasta and simmer for another 3 minutes until the pasta has heated through. • Serve in warmed bowls with a few bits of fried chorizo, a sprinkling of parmesan cheese, a swirl of cream and some chopped herbs and a chunk of good bread.