One pot and one meal ready for the family in 30 minutes.  The broad beans become creamy and soft, so there’s no need for any double podding.  The chorizo gives a nice little spice kick.  For a vegetarian option, omit the chorizo and maybe add some chilli for a little heat.

serves 4

1 tablespoon extra virgin olive oil

1 large onion, finely chopped

150g chorizo, cut in half lengthways then sliced acrossways

2 (250g) Nicola potatoes, cut into 1cm dice

2 stalks celery, cut into 1cm dice

400g can diced tomatoes

1 kg broad beans, pods removed to weigh 400g beans

1 bay leaf

200g orecchiette

sea salt

freshly ground pepper

Pecorino cheese

Heat olive oil in a large saucepan over a medium heat.  Add onion and cook for 8 minutes until softened.  Add the chorizo and cook for 2 minutes.  Stir in the broad beans, potato and celery and cook for a minute.  Pour in 500ml water, or enough to just cover all the ingredients.  Season with salt and pepper.  Bring to a boil.  Cover with lid and reduce heat to a simmer.  Cook for 15 minutes.

Add the pasta, ensuring there is enough liquid to just cover all the ingredients. Add a little extra if needed, as this will stop it sticking to base of saucepan.  Replace lid and simmer for 10 minutes or until pasta is al dente. Check seasoning.

Scatter over chopped parsley.  Ladle into warmed serving bowls.  Serve immediately with grated pecorino.

Fiona Hammond © November 2019