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Serves 2

100g chopped chorizo
1 large clove of garlic, crushed
Half cauliflower head, grated
Half red pepper, diced
3 spring onions
2 teaspoons TURMERIC [blend]
100ml chicken stock
teaspoons coconut oil
Handful of chopped coriander

  1. Heat the oil in the pan and add the chorizo, gently stir fry for 3 or 4 minutes, until the rich oils are released.

  2. Stir in the garlic and heat for 1 minute before adding the cauliflower and red peper. Stir fry for further minute, ensuring everything is well [blended].

  3. Now, a sprinkling of magic! Add the Turmeric [blend] and give it a good stir.

  4. Thrown in the stock, give it a stir & place a lid on the pan, allow the stock to come to a simmer and reduce down for 5 minutes, ensuring it doesn’t dry out.

  5. Serve into bowls & top with chopped coriander.