RECIPE
MEAT AND GREET La Dispensa is well stocked with cured meats – including Lomo Embuchado chorizo – and cheeses, tins and jars of various goodies, plus friendly staff
MUSHROOM, CAVOLO NERO & WHITE BEAN STEW WITH CRISPY CHORIZO Serves 4
•Olive oil •3 large garlic cloves, sliced •15 big chestnut mushrooms, sliced •Big bunch of cavolo nero, roughly chopped •1 large jar of white beans, including brine •2 tsp Dijon mustard INGREDIENTS
METHOD
1. H eat a glug of olive oil in a deep pan, add in the garlic and, after a minute or so, the mushrooms, stirring gently to coat in the oil and soften. 2. Add in the stock cube, mustard and a splash of the milk, then carry on stirring gently before throwing in the cavolo nero and the whole jar of white beans, including brine. 3. Stir well. Add in the rest of the milk, water, salt, pepper and lemon zest. Stir and then cook on a rolling but gentle simmer for around 30 minutes or until
•1 mushroom stock cube (I use Kallo) •1 cup milk of your choice •½ cup water • Salt •Black pepper •Zest of one lemon •Fresh parsley •Lemon juice •Half a chorizo, sliced into cubes
the sauce is thick and reduced. I place the lid half on and half off to create steam but with some air, so it doesn’t dry out. 4. Put the cubed chorizo in a pan and fry until crisp. 5. Ladle the stew into a bowl, sprinkle some chorizo on top, a squeeze of lemon, some fresh parsley and a drizzle of olive oil. 6. Serve on its own or with fresh bread. Some grated parmesan would also work really well.
CAMBSEDITION.CO.UK OCTOBER 2026 45
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