“Sofrito is used in Spain as a base sauce for a variety of dishes. You can use Sofrito in the same way as you would a Pasta sauce. Below are some of my favourites.”

Spicy Spanish Meatball: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Spicy Sofrito
250g lean minced beef
100g natural breadcrumbs
1 free range egg
100g grated mature cheddar cheese (optional)
1 tsp dried mixed herbs
plain flour for dusting
good grind of black pepper
sprinkle of salt (optional)

• Mix everything apart from the sauce in a large mixing bowl (with your hands) until all the ingredients are well blended
• Take a pinch of the mix (approx. 14g) and roll into small balls. Set aside on a flat plate and sprinkle the flour over the meatballs
• Pour the sauce into a large shallow saucepan. Slowly bring to the boil. You can add a small amount of beef stock (optional)
• Drop the meatballs into the sauce one by one. Do not stir, but shake the pan to ensure that they don’t stick
• Cover the pan and simmer for approx. 20 minutes
• Serve on a bed of spaghetti or rice with warm crusty bread

Spicy Chicken & Bean Casserole: Serves 2 as a main course

1 x 350g Leon’s Spicy Sofrito
4 chicken thighs or 2 breast fillets
1 x 400g tin butter beans
1 x 400g tin kidney beans
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper

• Heat the oil in a shallow frying pan. Add the chicken, sprinkle over the salt and sear until golden brown
• Place the chicken in an ovenproof dish
• Add the butter beans and kidney beans
• Add a good grind of black pepper
• Pour over the sauce and cook in a pre-heated oven for 25 minutes
• Serve with sauté potatoes, rice or just vegetables

Spicy Chorizo: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s Spicy Sofrito
4 cooking chorizo
1 tsp olive oil

• Peel and crumble the chorizo
• Add the olive oil to a shallow frying pan and fry the chorizo until slightly crispy
• Pour the sauce over the chorizo, bring to the boil and simmer for 5 minutes
• Serve on a bed of rice or spaghetti or just on its own with crusty bread

Pour over Pasta: Serves 2 as a main course

1 x 350g Leon’s Spicy Sofrito
250g dried or fresh spaghetti
1 tsp olive oil
sprinkle of salt (optional)
good grind of black pepper
parmesan cheese

• Bring a saucepan of slightly salted water to the boil and add the olive oil (this will prevent sticking). Add the spaghetti
• Pour the sauce into a saucepan and slowly bring to the boil
• Drain the cooked spaghetti
• Sprinkle the warmed plate with a little olive oil and add the spaghetti
• Pour over the sauce and grate over the parmesan cheese
• Serve with warm crusty bread