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.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).