Speedy weeknight suppers: chorizo with leeks, lentils and cider Over the last decade chorizo has become a much loved part of the British culinary landscape. Once an ingredient only found in paella made by someone dedicated enough to visit a specialist deli, it is now a staple in many kitchens, its smoky red hues making their way into distinctly un-Spanish dishes like pasties or pies. Smoked pig in all its forms is almost alchemic in its ability to transform a dish. Take our own smoked bacon and hams or Italian proscuitto. But chorizo with the addition of deep, spicy pimenton, heady garlic and sometimes red wine, has more complexity and excitement. It's also wonderfully versatile; a relatively small amount brings life to soups, stews or salads and is able to turn a couple of tins of chickpeas, beans or tomatoes into something moreish and satisfying with remarkably little effort. There is a classic tapas of fat chorizo slices braised in cider which inspired this dish. The shredded leeks soak up the rich oil which seeps from the sausage as it cooks, while the cider bubbles away to leave a syrupy sauce for the black lentils. Served with chunks of bread torn from the loaf, you couldn't have a more rustic, autumnal supper. 100g cooking chorizo 250g cooked lentils (Merchant Gourmet pouches are ideal) 1 large leek 1 fat clove garlic 1 tsp paprika 250ml cider 2 tbsp chopped parsley 1 tbsp white wine vinegar Slice the chorizo at a slight angle into pieces roughly ¼ cm thick. Finely shred the leeks, also at an angle and crush the garlic. Fry the chorizo for five minutes over a moderate heat, tossing occasionally until it releases red oil into the pan and starts to darken at the edges. Add the leeks and garlic, stir well and cook for another five to seven minutes until the leeks have wilted and softened. Add an extra glug of olive oil if the mixture seems dry. Stir in the paprika, lentils and half of the parsley over the heat and then pour in the cider. Bring to a simmer, turn the heat down a little and leave to gently bubble for ten minutes until the lentils have absorbed most of the liquid. Add the vinegar, season with salt and pepper and serve with the remaining parsley scattered over the top.