Madeleine Shaw's delicious recipes feature seasonal and fresh ingredients including seafood and berries - perfect to spice up your Summer meals in the garden with your family
1. Heat the stock to a high simmer, add the saffron then take it off the heat and set aside.
3. Add the sliced pepper, chorizo, paprika and tomatoes then cook for another 5 minutes. Add the chilli flakes, stir well and cook on a low simmer for 5 minutes. 5. Add the cauliflower rice and stock to the tomatoes then cook for 15 minutes on a medium simmer, stirring every few minutes.7. Just before serving, add the peas, lime zest and juice. Serve drizzled with olive oil and sprinkled with chopped parsley and sea salt.1. Soak the sweet potato cubes in hot water for 30 minutes.
3. Bake in the oven for 30 minutes or until they turn golden and crispy on the outside and soft on the inside.
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