Recipe: Chorizo sausage and sweet pepper soup

For the soup
200g Chorizo sausage chopped
Four red peppers chopped
Two cloves of garlic chopped
Two plum tomatoes chopped
One pint of chicken stock
One handful of chopped coriander
Creme fraiche
Seasoning if required

Method
Heat a large pan and dry-fry the chorizo sausage until it begins to release its oil, remove from the pan.
In the resulting oil, gently fry the peppers, garlic and tomatoes until tender. Add the stock, bring to the boil and simmer for ten minutes.
Add the chorizo and coriander and blitz in a food processor, if the mixture is to thick add more stock.
Taste the soup and if required season, the seasoning will depend on the sausage being used.
Pour into soup bowls and finish with the creme fraiche, enjoy with crusty bread.

Recipe: My beef stock

For the stock
Two carrots chopped
Two sticks of celery chopped
Two cloves of garlic peeled
Two onions chopped
One leek washed and chopped
100g parsley
25g thyme
25g rosemary
1.5kg beef bones
3 tablespoons of tomato purée
300ml red wine
Cold water
25g pancetta rind chopped
Vegetable oil

Method
Place the bones into a roasting tin and brown in a preheated oven at 250c until coloured but not burnt. Meanwhile, in a large pan, colour the vegetables, herbs and pancetta in a little oil. When the bones are ready, remove them from the roasting tin, shake off any excess oil and add them to the vegetables.
Stir in the tomato purée , add the red wine and water, use enough to cover the bones. Bring to the boil, turn down to a rolling boil and reduce by two- thirds, skim the stock every 20 minutes. Once reduced pass the stock through a fine sieve, allow to cool and store in a fridge until required.
The stock can be kept for up to five days, you can freeze the stock if you wish to keep it longer, freeze it in ice-cube trays for easy portion control.