A little while ago the Two Hungry Boys mentioned Perfect Plates in 5 Ingredients by John Whaite and I impulse bought a copy. It’s excellent, and a lovely read. This is loosely based on a recipe in it I stumbled on last Sunday morning, but I think beneftted with the extra bite of the harissa paste (I’d opened up one of those small tins and now need to use it up)

You will need

  • Half a large leek
  • 50g or so of chorizo
  • A blob of butter
  • A heaped teaspoon of harissa paste
  • Half a chicken stock pot or a pint of chicken stock
  • A couple of chunky white fish fillets. I ued some river cobler because it’s more sustainable
  • A handful of green olives


  1. Slice the leek into a variety of widths, but a few millimeters to a centimeter
  2. Soften in a deep pan with the butter
  3. Add chopped chorizo
  4. Cook under a lid until the oil runs and the chorizo has taken on some colour
  5. Add harissa and sizzle for a moment
  6. Add stock (or stock pot and boiling water)
  7. Simmer for 10 minutes under a lid. At this point I left it until the next day because I was cooking in batches
  8. Add the olives and the fish
  9. Coook for a few minutes until the fish is cooked though
  10. I served it with a big chunky bread roll


Spicy, salty, savoury, morish. I couldn’t help thinking a shot of sherry added at the last minute would have been good.

Limited photos, too busy eating.

Just as the fish went in GET IN MY FACE