Chorizo barley stew
Ingredients
- ½ tbsp sunflower oil
- 200g cooking chorizo, thickly sliced
- 4 banana shallots, peeled and quartered
- 1 tsp smoked paprika
- 400g King Edward potatoes, cut into large chunks
- 90g dried pearl barley
- 900ml chicken stock
- 200g long-stem broccoli, trimmed
- 1 lemon, zested and 1/2 juiced
- 25g flat-leaf parsley
- 1 garlic clove
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