This rich barley stew makes a lovely spicy base for whatever seasonal greens you want to add. Purple sprouting broccoli, kale and chard all work well.
Nutrition: per serving
Heat 1 tbsp of oil in a large pan. Cook the chorizo for 4-5 mins until it starts to release its fat. Add the leeks and cook for 5-6 mins until softened.
Stir in the garlic and cook for 1 min, then add the paprika and tomato purée, and cook, stirring, for 1 min. Stir in the stock and bring to a simmer. Add the barley and cook for 25-30 mins until just tender, then add the broccoli and cook for 5-7 mins until tender. Ladle into bowls and serve topped with parmesan.
