Slow-cooked chorizo and white beans recipe
 This slow-cooked dish makes a filling casserole on a cold winter’s day. It is served with fennel purée and stir-fried broccoli. 1 tbsp olive oil1 onion, diced3 celery sticks, diced ½ fennel bulb, trimmed and diced3 garlic cloves, chopped3 fresh chorizo sausages, chopped 1 handful small white pinto beans or haricot beans, soaked if dried2 fresh thyme sprigs1 bay leaf 500ml/18fl oz vegetable stock, plus extra if neededsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, diced 3 celery sticks, diced ½ fennel bulb, trimmed and diced 3 garlic cloves, chopped 3 fresh chorizo sausages, chopped 1 handful small white pinto beans or haricot beans, soaked if dried 2 fresh thyme sprigs 1 bay leaf 500ml/18fl oz vegetable stock, plus extra if needed salt and freshly ground black pepper olive oil, to cover 2 fennel bulbs, trimmed and thinly sliced1 bay leaf 50g/1¾oz butter4 Tenderstem broccoli stems olive oil, to cover 2 fennel bulbs, trimmed and thinly sliced 1 bay leaf 50g/1¾oz butter 4 Tenderstem broccoli stems 2 tbsp olive oil2 fresh chorizo slices (from the skin), broken into small pieces 1 garlic clove, finely chopped1-2 tbsp sherry vinegar1 tbsp chopped fresh parsley1 tbsp chopped fresh tarragon 2 tbsp olive oil 2 fresh chorizo slices (from the skin), broken into small pieces 1 garlic clove, finely chopped 1-2 tbsp sherry vinegar 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon Method To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper.To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper. To make the chorizo and white beans, heat the oil in a casserole and add the onion, celery, fennel and garlic. Fry for 5 minutes before adding the chorizo, beans, thyme, bay leaf and stock. Cover and cook over a low heat for around 2–3 hours until the chorizo is soft, topping up with extra stock if needed. Season with salt and pepper. To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the fennel, pour the oil into a deep saucepan and place over a very low heat. Add the fennel and bay leaf and cook for around 2 hours until soft. Remove the fennel from the pan, discard the bay leaf and leave the fennel to cool. Purée half of the fennel slices with the butter in a blender until smooth. Push through a sieve and set aside. Set aside the remaining confit fennel slices. Add the broccoli to a dry frying pan and stir-fry until tender. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. To make the garnish, heat the oil in a frying pan and fry the chorizo and garlic until crispy. Transfer to kitchen paper to drain. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish. Spoon some fennel purée onto two warmed plates. Drain the liquid from the bean mixture, discard the bay leaf and add the sherry vinegar, parsley and tarragon. Spoon onto the plates. Top with the broccoli and confit fennel slices and finish with the chorizo garnish.