Chorizo and potato stewed in verjuice.

Ingredients

• Corn
• Sliced beans (frozen)
• Thyme
• Tarragon
• Coriander
• Onion (grated)
• Chorizo (sliced)
  
• Potatoes (new, sliced)
• Vegetable stock (store bought, but good quality)
• Olive oil
• Butter
  
• Salt
  

Method

1. Sweat onion in olive oil and butter, with a few sprigs of tarragon and thyme
2. Fry chorizo in oily mess until soft
3. Throw in potatoes and deglaze pan with verjuice, then add a splash more (maybe 1/2 cup total)
4. Almost cover potatoes with vege stock and stew until the sauce reduces to a nice consistency, the potatoes are soft and your mouth is watering.
   
5. When just about done pick out the thyme and tarragon and add the chopped coriander.
6. Serve with steamed corn and beans

Time to cook: About 20 minutes
Cost of per serve: $5.50
Inspiration: Last weekends good weekend.