Stew like madre used to make Recipe by Lewis Ratty, Eden Apprentice Chef


There’s still a way to go before the indulgences of Christmas but as winter draws in there’s a definite need for warm and wholesome food.


Lewis describes this month’s recipe as ‘a modern version of mum’s stew’ with a Spanish twist. The chorizo and chickpeas are a welcome reminder of warmer climes. Serve with pan-fried duck legs, white fish or just on its own with a hunk of bread and butter.


Lewis prepared the dish under the watchful eye of Stuart Millard, chef at the Link Lodge (Eden’s staff canteen). ‘The apprentice scheme at Eden is designed to give apprentices a bit of freedom to create their own take on food, allowing them to research recipes and play to their strengths,’ Stuart explains. ‘This dish is all about rustic proper cooking.’


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