The sun came out to tease us, but it was very quickly followed by hail stones - in which, of course I was caught - hitting my face icy cold like shards of sharp glass.
Anyway after getting home, drying my face and hair, a bowl of spicy seitan chorizo chowder was very much welcomed.
Seitan Chorizo chowder
2 tablespoons olive oil
1 small onion, finely sliced
450g floury potatoes such as Maris Piper or King Edward, cubed
1 leek, thinly sliced
1 teaspoon cayenne
1 ½ pints of vegetable stock
200g - 250g seitan chorizo sausages, cut into ½ inch wide sliced. Follow link for recipe.
Salt and pepper to taste
Heat 1 tablespoon olive oil in large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden. Add the leek and cayenne and cook for a couple of minutes. Add the stock, bring to the boil and simmer for 20minutes until the potatoes are very soft and beginning to bread up into the soup. Using a potato masher, roughly mash the potatoes into the soup.
In another pan, heat the remaining olive oil. Add the seitan chorizo pieces and cook for a minute then flip over and cook on the other side, then add to the soup, along with the oil from the pan. Simmer gently for 5 minutes. Check the seasoning, ladle into bowls. Adapted very slightly from Ainsley Harriots Gourmet Express 2