I love the first part of winter – the novelty jumpers, looking forward to Christmas, smells of gingerbread, mulled wine and clementines – but there comes a time during winter that I start to really miss the summer; my sunny holidays and the taste of Mediterranean food. This dish brings together winter comfort food with the flavours of summer holidays in such a delicious way!
1oz plain flour
1.5 pints of milk
7oz cheese grated
20 black olives, halved
9oz macaroni or conchiglie
Slice the chorizo and fry in a non-stick pan. You’ll find the chorizo leaves oil in the pan. Remove the slices of chorizo and add the butter to the chorizo oil and then, over a low heat, stir in the flour to make a roux. By using the chorizo oil with the butter you’ll give your roux a lovely zing! Once you’ve made the roux, gradually add the milk, still over a lowish heat, until you have a sauce. Thicken the sauce by adding the cheese and stir in the slices of chorizo and the olive halves. You don’t want the sauce to be too thick as it will naturally thicken as the macaroni cooks in the oven.
Place the dry macaroni in a dish and pour the sauce over the top, covering entirely. Cook in an oven on gas mark 5 for 30 minutes. This is quite a rich dish so I like to serve it with a crisp salad or some fresh broccoli stems.