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Serves 8 as a grazing dish
250g lentils
1 Brown or green onion 1
500g Chopped chorizo sausage
1.5 liters water
1 Heaped tsp Dried chilli flakes
400g Tins chopped tomatoes
1/4 tsp Smoked paprika
Picada breadcrumb topping
2 Slices white bread, crusts removed
50ml Olive oil
50g Smoked bacon finely chopped
2 Cloves finely chopped garlic
1/2 Tsp Smoked paprika
Parsley small bunch, chopped
1. Rinse the lentils and place in a pan with the onion, sausage and water. Bring to the boil and remove any froth. Add the chilli flakes, tomatoes and smoked paprika. Simmer for 30 minutes or until the lentils are tender.
2. Remove from the heat and slice the sausage thinly, returning the slices to the pot. Season to taste.
3. For the picada, fry the bread in the olive oil until crisp, then chop or grind into coarse crumbs.
4. Gently fry the bacon and the garlic together until crisp and add to the crumbs, along with the paprika. Top the casserole with the picada of fried crumbs and chopped parsley and serve.
Runner-up
Claire Rowney of London partnered sirloin of veal and roasted Padrón pepper mondatitos with Beronia Viura (£5.99, Somerfield), a white Rioja brimming with floral aromas and peach on the palate. The judges loved the combination of flavours in this bite-size recipe, which contrasts the tartness of the green pepper with the veal.
The judges
Spanish restaurant Fino hosted the judging of this competition with owners Sam and Eddie Hart, Chris Wood from toptable.com and a judge from the BBC food group on the panel.
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