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Broad bean and chorizo with tiptree tomato ketchup recipe
500g shelled Broad Beans (weight after shelling)
8 Spring Onions
100g (4 inches) Chorizo (Spanish)
2 or 3 stems of Fresh Mint
1½ tablespoons of Tiptree Tomato Ketchup
Trim and chop onions
Roughly chop 10 or 12 mint leaves
Roughly cut chorizo
Cook broad beans in lightly salted boiling water – until just tender
Heat frying pan then add chorizo, cook for 2 or 3 minutes, then drain
Add Tomato Ketchup to Chorizo, stir.
Add broad beans and mint – stir and serve immediately
