Carlin pea, kale & chorizo one pot

Name: Carlin pea, kale & chorizo one pot
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Essential Olive Oil; 400 g pack 6 chorizo style pork sausages; 100 g Cooks’ Ingredients Frozen Chopped Shallots; 5 sprig/s sprigs thyme, leaves picked; 2 tbsp tbsp cream sherry (or apple juice); 400 g can chopped Italian vine tomatoes with olive oil & garlic; 700 g jar Bold Bean Co Queen Carlin Peas; 150 g pack British whole leaf kale, torn into pieces, thick stems removed; Crusty bread, to serve

Jarred carlin peas are a little like chickpeas, but grown in the UK. They are packed with flavour – and pad out a pack of sausages in the most delicious way.

5 out of 5 stars(1) Rate this recipe

High proteinSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tsp Essential Olive Oil
400g pack 6 chorizo style pork sausages
100g Cooks’ Ingredients Frozen Chopped Shallots
5 sprig/s sprigs thyme, leaves picked
2 tbsp tbsp cream sherry (or apple juice)
400g can chopped Italian vine tomatoes with olive oil & garlic
700g jar Bold Bean Co Queen Carlin Peas
150g pack British whole leaf kale, torn into pieces, thick stems removed
Crusty bread, to serve

Warm the oil in a large sauté pan or shallow casserole over a medium heat. Add the sausages and sizzle for 5 minutes or until golden in places.
Stir the shallots and thyme into the pan, and allow to caramelise into the sausage juices for 5 minutes. Splash in the sherry, reduce for a few seconds, then add the tomatoes and carlin peas (including the liquid). Simmer for 10 minutes, covered with the lid ajar
Scatter the kale over the pan, season, then cover tightly with the lid. Simmer for 3 minutes or until the kale is wilted and tender. The sausages should be cooked through with no pink meat and juices that run clear.
Slice the sausages on the diagonal so six can be shared between four servings, then return to the pan. Serve with crusty bread.