Some days, it snows. And you’re cold and grumpy and you miss lunch, and you end up in the pub around the corner standing with your back next to the wildest roaring fire you’ve ever shared a room with and there’s half a pint of fruity local ale in one hand and a bag of salted crisps in the other, and you’re staring out of the window watching the sunset turn the snow pink and listening to the drunk posh girls in dirty wellies talk too loudly and wondering why you get so much pleasure out of the fact that the carpet is faded in a certain way and then slowly, something shifts and everything starts to look alright again.
Other days, it snows. And you make caldo verde.
You need potatoes, onion, garlic, chorizo, kale and olive oil.
Peel and chop potatoes and onion, add two peeled whole garlic cloves and enough water to cover. Boil until tender.
Remove the vegatables and use a mouli if you have one or just a potato masher to mash the potato, onion and garlic mix.
Add more water, or stock, and return the mash mixture to the pot.
Add the chorizo, sliced, and the kale, very thinly sliced. Bring to the boil and simmer for 15 minutes.
Serve with extra virgin olive oil swirled on the top.
You could make this vegetarian by replacing the chorizo with some chunky beans. Either way, why not try serving with an additional squeeze of lemon and a dollop of good chilli sauce, and some warm bread and cheese on the side, and maybe a glass of red wine, and let the cold try and get you then. Just watch it try.