Saturday night we had family over for the dinner of the 5 C’s – Chicken and Chorizo served with stirred-fried Cabbage and Carrot & Cheese Bake – oh and also potato wedges – no C‘s there but we did drink some Cava!

I’m actually surprised I haven’t written about Chicken and Chorizo before as this is a dish we often cook trying different recipes and combining ideas and flavours.

This time my hubster prepared and cooked the Spanish Chicken and Chorizo from this online recipe with a few alterations. Firstly it was adapted for Chicken Breast and the sherry was substituted with red wine. The other most important thing is to fry the Chorizo naked first (no oil), remove from pan and then fry all other ingredients in the Chorizo juices.

I prepared the Carrot & Cheese Bake which is a recipe from The Dairy Book of Home Cookery (third edition 1992), an essential cookbook on my shelf reminding me of all the basic things I forget as well as some real gems. Everyone I have ever prepared this for has loved it so I thought I’d share with you, it’s real simple. Just combine 50g butter, 75g porridge oats, 150g grated cheddar, 400g grated carrots, 25g wholemeal flour and 45ml milk. Spoon into a greased ovenproof dish and bake for 30 minutes on 190°C / gas mark 5. It’s as easy as that and extremely delicious.

The cabbage was stir-fried with bacon (cooked first), chinese five spice and a sprinkle of sugar and salt in ground nut oil.

And to carry on the C theme I finished this post off while drinking a glass of Cabernet Sauvignon!

Credits: Good Food Channel; Dairy Dairy