Puchero

Puchero is a Valencian stew of chicken, beef , vegetables and chickpeas.
Traditionally, the stock is served as a starter with fine pasta noodles or rice; the meat and vegetables are then served as the main course. Adding a little good olive oil you mash the meat, veg and chickpeas to form a 'pringa'.

Serves 5

for the stew
1.25 kg  chicken breast, cut of beef with fat, 

              beef bones, cured ham bone
1 celery stick
1 leek
5 carrots
3 potatoes
2 parsnips
2 small swedes
2 small turnips
sprig of parsley
Maldon sea salt
freshly ground black pepper

for serving the consume
25g fine noodles or rice - per person 

for serving the 'pringa'
drizzle of olive oil

Bring 3-4 litres of water to the boil; add the meat and chickpeas. Simmer over a medium heat with the lid on for about 50 minutes. Peel and chop your veg, leaving it in largish pieces. Skim the off the impurities; then, add the peeled and chopped vegetables. Continue to simmer for another 20 minutes. Season with salt and freshly ground black pepper.

Using a sieve; strain the consume into another saucepan with the pasta. Cook the pasta and serve.
 Share out the meat and veg; drizzle with a little olive oil and season.