Caldo Verde

Was inspired to make a bastardised version as a meat accompaniment when poleaxed by flu

A bag of ready-chopped red onions - fry in olive oil and then add lots of butter to make up for lack of fatty chorizo sausage

Three large cloves of garlic chopped in an Alligator chopper

Two Heritage red potatoes, diced small and added to the pan

Stock - a cup of the usual Marigold bouillon

Cook

Rinse and shred a bag of Cavolo Nero - add to the pot (would also work with kale but I love Cavolo Nero)

Spice up with Bart's five pepper Bristol Blend, sea salt and seaweed, and some Herbemare for good measure. And for the piece de resistance, in the absence of smoked paprika, the dregs of a bottle of Organic Chilli Sauce from Trees Can't Dance!!! [Ed: Disappointingly, the organic version is no longer available]

Cook

Took me about 20/30 minutes.

You'll find a couple of great recipes for Caldo Verde - the real macoy - on the BBC Good Food website. The Hairy Bikers advise drinking a glass of port while you are making it!