Chorizo & potato stew

• serves 4

• Preparation time: 15

• Cooking time: 3 hours

Ingredients

4 rashers bacon, rind removed and chopped
1 red onion, sliced
3 chorizo sausages, sliced diagonally
1.5kg waxy potatoes, peeled and cut into 2cm dice
1 green capsicum, chopped
800g can chopped tomatoes
1/2 cup dry red wine
1 teaspoon dried basil
2 medium zucchini, sliced

Method

1. Heat a non-stick frying pan over medium-high heat. Cook bacon and onion for 5-6 min or until soft. Transfer to slow cooker insert.

2. Brown chorizo in the same pan and transfer to the slow cooker. Add potatoes, capsicum, tomatoes, wine and basil.

3. Cover the slow cooker and cook on high 2 1/2 hr (low 5 hr) stirring halfway through cooking. With the slow cooker on high, add zucchini and cook for a further 30 min. Season to taste and serve with crusty bread.

Notes