For the sauce, our chefs fry chorizo to give it some colour and release its flavours. They use the oil released by the chorizo to lightly fry the garlic and onion, then add smoked paprika, fennel seeds, a touch of chilli flakes, red wine vinegar, red wine and sherry (hic!), and allow all this to reduce. Chopped tomatoes, tomato puree and vegetable glace are added, before simmering for 10 minutes to allow the flavours to really develop. They then stir through some basil and parsley to add freshness and colour. Fresh baby spinach leaves, chickpeas and green-speckled lentils are added, giving it protein and body. Finally, the dish is finished with king prawns, the cooked chorizo and piquillo peppers.
"I have bought quite a few Cook meals, particularly the One Pots and have always found them to be high quality and varied in taste."