Grow Your Own
Wyevale Garden Centres
As Autumn gathers pace and blows in with its crinkly, russet gold leaves, ghostly tendrils of aromatic wood-smoke and soupy mists, I find myself reaching for my cast iron Le Creuset pots and pans more often, which are the handy recipients of comforting stews, fragrant curries and spicy stir-fries; with crisp Jack Frost mornings comes the desire to “batten down the hatches” and turn to warming bowls of porridge for breakfast, and as the evenings draw in, the same is true for autumn comfort food. The last of my “Grow Your Own” tomatoes and sweet peppers have been harvested, and so today’s recipe for Spanish Chorizo and Sweet Pepper Rice, is a nod to both late Summer, as well as to early Autumn and those very handy “one-pan dinners for two in front of the telly” kind of dishes that are so welcome at the end of a busy day.
This is my third post in collaboration with Wyevale Garden Centres, and their Grow Your Own kitchen garden project; and today’s grow your own produce in my recipe for Spanish Chorizo and Sweet Pepper Rice are cherry tomatoes, sweet peppers and chives. Today’s recipe is a cosy meal for two, but is also suitable for one with leftovers for another day, and is on the table in twenty minutes. My home-grown tomatoes, peppers and chives are fried in my rather lovely Le Creuset Signature Shallow Casserole, and also uses one of my favourite store cupboard ingredients, ready cooked rice. I used Tilda Roasted Vegetable Brown Basmati Rice, which is a tasty combination of roasted vegetables with a delicate hint of herbs, which beautifully complements the natural goodness of Wholegrain Basmati. I always a few sachets of ready-cooked rice in my pantry for ease and convenience on busy days.
Another essential store-cupboard ingredient I always have in my pantry is chorizo; and the chorizo I used in today’s recipe was a rather nice smoked artisan one that I brought back from Santiago de Compostela, which you can read all about here: Gaudi, Tapas and Dancing Andalusian Horses – Shore Excursions with P & O Cruises Britannia. Chorizo is fabulous as an aperitif snack as well as being added to pep up scrambled eggs for breakfast or when added to omelettes, stews, daubes and casseroles. It lasts a long time, as it is a cured meat sausage, and if you buy the fresh ones, then you can freeze them too, which is handy. It goes perfectly with rice in particular, and especially with tomatoes and peppers. If you are adding to any cooked dishes, it’s always best to take the casing (skin) of first, as it toughens with cooking and becomes stringy.
As well as today’s recipe for Spanish Chorizo and Sweet Pepper Rice which is shared below, I also have a GIVEAWAY to win £50 to spend on any Grow Your Own plants at Wyevale Garden Centres, as well as a link to great little book by Tilda called The Mood Food Manual – as you know, we should all be eating more wholegrains, but many of us need some inspiration. So, in the Mood Food Manual there are handy tools and support to help you with your meal planning choices, including recipes and healthy living advice from dietician Dr. Sarah Schenker and Dr. Christy Ferguson. I hope today’s recipe has inspired you to make it for a simple but tasty supper one evening, you can of course increase the quantities to feed more than two people, and if can adapt it to suit vegetarian diners too. DO enter the Giveaway to try to win that £50 and GOOD LUCK! Karen
Disclaimer: Sponsored post in collaboration with Wyevale Garden Centres; all views and opinions are my own and I was not asked to write a favourable review.
Wyevale Garden Centres has a fabulous array of plants, seeds and vegetables to choose from, and they offer home delivery too, which is such a convenient service. You can also see their latest news and offers here: FaceBook; Twitter and Instagram
I also received some free sachets of Tilda rice to create some recipes with for National Rice Week
The Le Creuset pan shown in the photos is the:
WIN £50 voucher to spend on any Grow Your Own plants at Wyevale Garden Centres