Pork, chorizo and white bean casserole:
Right now it seems to be colder than it has been for the whole of winter. It’s March – the daffodils are in full bloom in the park and I’m itching to ditch my winter clothes. That seems to be unlikely, I’m sitting here with one of those big, thick, boyfriend cardigans to keep me warm and I keep pressing the ‘boost’ button on my central heating. My birthday falls during Easter this year, so I’m planning a bit of a get-together with friends and I’ve been thinking about what I can cook. I don’t really want to be slaving over a stove when my friends are here, so I’m planning something I can cook in advance and reheat.
The beautiful casserole that I was sent by The White Company last week was going to be used for a spring dish – chicken or lamb with a lot of green vegetables. But, it’s so cold, I’m craving comfort food (still). So, instead I’ve made a Spanish-inspired pork, white bean and chorizo casserole.
With a spicy, smoked-paprika laced sauce and chunks of tender pork and chorizo, this is one of those dishes that is perfect for a chilly mid-week supper. You can freeze it, although it is so delicious you might not want to do so. Adding fennel seeds lifts this dish out the ordinary with an aniseedy note that cuts through the rich flavours. It’s quite an economical dish and you can use the cheapest chorizo because the long, slow cooking will break it down into the sauce.
The White Company Porto Stoneware Casserole was the perfect size and shape to make this dish – with plenty of space for 6 portions (I think you could make enough for 8 in there). Unlike my cast iron casseroles, it is light and easy to take in and out of the oven. It looks pretty and Spring-like, even if Spring seems to have sneaked out the backdoor this year! It’s the first time I’ve tried any of the White Company Homeware in my kitchen – though my bedroom and bathroom are already full of their accessories, bed linen and towels. I’m thrilled with my new casserole and I can see it becoming a firm favourite.
Perfect. Now all I have to do is work out what is for dessert!
Disclaimer: I was sent the casserole and paid to develop a recipe to use in it. All views are editorially given