Spanish Minestrone

Hello everyone, I haven't been doing so much cooking this week as I have been quite immersed in the Sydney Film Festival. I managed to get to eight films overall and saw some really good ones. My most outstanding award goes to a film shot here in Sydney called Cedar Boys, which is about three young Lebanese men who get caught up in the drug trade. It is the most fascinating story and held the attention of the entire cinema right up to the end. It has gone straight to the top of my list of best films and I really recommend it - it's due for a general release on 30 June.

This week's recipe is another lovely warming soup that I made when winter was just starting to set in and I had some chorizo kicking around in the fridge. It comes from that wonderful book I always have to hand, 3 Ways With Stale Bread... by Ross Dobson, and is very yummy and filling.

Have a fabulous week. Love from Jane xx

Spanish Minestrone

Serves four

Heat a generous splash of olive oil in a saucepan and stir-fry 1 chopped onion with 1 finely cubed chorizo for a few minutes on a medium heat, to soften the onion and bring out all the spices in the sausage. Add 500ml chicken stock, 400g chopped tinned tomatoes, 400g tinned chickpeas (rinsed and drained) and one cubed potato.

Bring the soup to the boil and simmer for 15 minutes, until the potato is nicely soft. Stir through a handful of roughly chopped flat leaf parsley and serve topped with some crumbled feta or manchego cheese.