Sunday, 31 October 2010

Chorizo & Tomato Pot Noodles

I saw this on the latest River Cottage TV programme and found one of his recipes on-line. Here it is. Bloody brilliant.

Hugh Fearnley-Whittingstall's Chorizo & Tomato Instant Noodles

Serves 1


  • 1 nest of standard, thin, quick-cook egg noodles
  • About 30g chorizo, chopped
  • 3-4 spring onions, finely sliced
  • ½ tsp fennel seeds, lightly crushed
  • 100ml tomato passata
  • 3-4 shredded basil leaves
  • Salt and freshly ground black pepper
1. Put the chorizo, onions and fennel into a heatproof pot with the noodles.
2. Season the passata well, add the basil, and put in a small jar separately.
3. When ready to eat, pour boiling water over the noodles to just covered, add the passata and leave for 5-6 minutes.
4. Stir and eat.


About Me

Age: 40...something. Nowhere near the back half though! When I'm not doing nothing I'm usually doing something else, probably involved with working as an Estimator for a partitioning manufacturer & installer in the U.K.