Simon Rimmer chorizo with jamon and beans stew recipe on Sunday Brunch

Simon Rimmer served up a tasty chorizo with jamon and beans stew on Sunday Brunch.

The ingredients are: 400g spicy chorizo, cut into 50mm pieces, 200g Serrano ham, 100ml sherry, 1 finely diced shallot, Clove garlic, 75g butter, 4 chopped tomatoes, skinned and deseeded, 1 ltr fresh chicken stock, 150g each of peas, edamame, butter beans, Chopped mint, parsley, tarragon to garnish and Crusty warm bread (baguette) to mop up the sauce.

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