This warm soup combines some of the classic flavours of Spanish cooking to produce a comforting and mildly spicy end result.
4 tbsp olive oil
1 large onion, diced
1 medium carrot, diced
1 celery stick, diced
120g mild cooking chorizo, cut into 1cm cubes
2 garlic cloves, thinly sliced
1 tsp ground cumin
1½ tsp fresh thyme leaves, finely chopped
2 small dried red chillies, crushed
2 tomatoes, fresh or tinned, roughly chopped
500g cooked peeled chestnuts (fresh or vacuum-packed), roughly chopped
20 saffron threads, infused in 3-4 tbsp boiling water
1 litre water
Salt and black pepper
1 In a large saucepan heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns brown.
2 Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomatoes and, after about 2 minutes, the chestnuts.
3 Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes.
4 Remove from the heat and mash until almost smooth but still with a bit of texture. Season with salt and pepper.
Moro The Cookbook by Sam and Sam Clark (Ebury Press)