Arroz con Pollo
A one-pot Mexican-style chicken and rice with tomatoes, peppers, and cumin. The rice cooks in the chicken juices and becomes deeply flavourful. Comfort food at its best.
Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 580 per serving
Ingredients
Chicken & Rice
- 4 chicken thighs (bone-in, skin-on — about 500g)
- 1.5 dl jasmine rice
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (400g) tinned tomatoes
- 2.5 dl chicken stock
- 1½ tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (or to taste)
- 1 tbsp olive oil
- Salt and pepper
To Finish
- Fresh cilantro, chopped
- 1 lime, cut in wedges
- Sour cream or crème fraîche (optional)
Instructions
Brown the chicken: Season thighs generously with salt, pepper, cumin, and smoked paprika. Heat olive oil in a deep oven-proof skillet or wide pot over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear 2 minutes more. Remove and set aside.
Asturian Fabada
A traditional Spanish white bean stew from Asturias, rich with compango (chorizo, morcilla, and pork), slow-simmered to creamy perfection.
Servings: 2 | Prep: 10 min (plus overnight soak) | Cook: 150 min | Calories: 650 per serving
Ingredients
Stew
- 250g dried white beans (cannellini, butter beans, or fabes asturianas if you can find them)
- 300g compango (chorizo, morcilla/blood sausage, pork shoulder - typically comes as a set)
- 1 medium onion, peeled and halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp smoked paprika (pimentón)
- 1.2 liters water or light chicken stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of saffron threads (optional, traditional)
To Serve
- Crusty bread
- Extra virgin olive oil for drizzling
- Flat-leaf parsley, chopped
Instructions
Soak beans: The night before (or at least 8 hours ahead), rinse the dried beans and place in a large bowl. Cover with plenty of cold water (at least 5cm above the beans). Leave at room temperature to soak overnight. Drain before using.
Creamy Hokkaido Bacon Stew
A Japanese-inspired comfort stew with crispy bacon, tender potatoes, and kale in a creamy miso-butter broth. Warming, rich, and deeply satisfying.
Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving
Ingredients
Stew
- 150g sliced bacon, cut into 2cm pieces
- 400g potatoes (Yukon gold or similar), peeled and cut into 2cm cubes
- 1 medium onion, sliced
- 2 carrots, peeled and cut into rounds
- 150g kale, stems removed, roughly chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 400ml chicken stock
- 200ml milk (or heavy cream for extra richness)
- 2 tbsp miso paste (white or red)
- 2 tbsp butter
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt and pepper to taste
- 100g frozen corn or peas (optional)
To Serve
- Green onions, sliced
- Sesame seeds (optional)
- Steamed rice or crusty bread
Instructions
Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot (drain excess if needed).
Spanish Chickpea & Kale Stew
A potaje de garbanzos-inspired stew — chickpeas slow-simmered with kale, carrots, smoked paprika, and garlic. Deeply savory, warming, and satisfying.
Servings: 2 | Prep: 15 min (plus overnight soak) | Cook: 50 min | Calories: 480 per serving
Ingredients
Stew
- 175g dried chickpeas, soaked overnight and drained
- 1½ tbsp olive oil
- 1 medium onion, diced
- 1-2 carrots, peeled and diced
- 3 cloves garlic, sliced
- 70g chorizo, diced small
- 1 can (400g) tinned tomatoes
- ¾ tbsp tomato paste
- 1½ tsp smoked paprika
- ¾ tsp cumin
- 1-2 bay leaves
- 550ml water or chicken stock
- 1 bunch kale, stems removed, roughly chopped
- Salt and pepper to taste
To Serve
- Extra virgin olive oil for drizzling
- Fresh flat-leaf parsley, chopped
- Crusty bread
Instructions
Cook the base: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots, cook for 5-6 minutes until softened. Add chorizo and cook another 3 minutes until the fat renders.
A rustic Italian-inspired stew with creamy white beans, crispy bacon, and tender kale in a rich tomato broth. Hearty, wholesome, and perfect for cold evenings.
Ingredients
Stew Base
- 150g bacon strips, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can (400g) cannellini beans (white kidney beans), drained and rinsed
- 400ml vegetable or chicken broth
- 200ml passata or crushed tomatoes
- 100g kale, stems removed, roughly chopped
- 2 tbsp tomato paste
- 1 tsp dried rosemary or Italian herbs
- 1/2 tsp chili flakes (optional)
- 1 tbsp olive oil
- Salt and pepper
To Serve
- Crusty bread for dipping
- Grated Parmesan (optional)
- Fresh parsley, chopped
- Extra virgin olive oil for drizzling
Instructions
Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.