This is one of those ‘hit and hope’ dishes where your never quite sure if its gonna work, thankfully today was a good day:

Serves 2

• 100g Chorizo
• 2 banana shallots
• 4 cloves garlic
• 20g butter
• 3 Anchovy fillets
• 50g Tomato paste
• 50ml dry white wine
• 10ml Apple Vinegar
• 150g Cous cous
• 10g dried Porcini
• 1/2 chicken stock cube

1. Start by preparing the stock powder for the Cous Cous – by blitzing down the dried mushrooms and stock cube (this will take a lot of processing to get to fine powder) – you will need a brush to remove this from your food processor – a pastry brush is ideal.  Once powdered set aside
2. Slice up Chorizo, Shallot and Garlic and Sweat off in butter until shallot is translucent
3. Chop up anchovies and add to pan along with Tomato paste
4. Cook out tomato paste for a couple of minutes
5. Deglaze pan with wine and vinegar
6. Cook off wine and reduce to sauce consistency
7. Boil 180ml of water, into which add the mushroom powder and Cous cous. Mix and bring back to boil. Turn off heat and allow to stand for 5 minutes
8. Serve and Enjoy.