Chorizo and Sweet Potato Chowder

I have previously been a bit of a snob about frozen veg (fresh is always best, right?) but, in all honesty, I was wrong. Frozen veg is picked at the height of freshness and they maintain all of their nutritional value. What's more, they're a lot more economical when it comes to soffritto or mirepoix (fancy words for the combination of onions, carrots and celery), which form the base of so many recipes.

 As well as the frozen veg, this recipe takes its flavour from the delicious garlic and pimenton spiced chorizo. There's also spring onions and green beans for freshness as well as the crunch of crackers for texture. This is a great recipe for lunch or a light dinner - go on, give it a go!

Chorizo and Sweet Potato Chowder

Serves 4

80g chorizo

1 bunch spring onions

500g sweet potato (2 large approx.)

400g frozen chopped onion, carrot and celery

220g green beans

80g plain crackers, crushed

sea salt and freshly ground black pepper

Chop the chorizo into small chunks, place in a large non-stick pan and put on a medium heat to crisp up. Trim and finely slice the spring onions, saving the green slices for garnish. Peel and dice the sweet potatoes so they're twice the size of those in the chopped veg bag. 

Once the chorizo is lightly golden, stir in all of the chopped veg, including the whites of the spring onions and the sweet potato. Season with salt and pepper then cook for 10 minutes, or until softened, stirring occasionally. Pour in 1 litre of boiled kettle water and simmer for 10 more minutes.

Chop the green beans into 2cm lengths then add to the pan and simmer for a final 10 minutes. Season the chowder to taste then divide between four bowls. Scatter over the greens of the spring onions and top with the crushed crackers.