Chorizo and parsnip hash

Full of good things this autumnal hash is a great mid-week meal for all the family. The spicy chorizo adds a lot of flavour without being too hot.

Recipe by: Fresh Meals Made Easy

6-12 Hellers Chorizo Sausages (You could also use Beef and Garlic or New Yorker Porker)
4 cloves Numero Uno Garlic, chopped
2 Ohakune Parsnips, peeled and diced
1 tin Delmaine Chick Peas, drained
½ - 1 leek, washed and sliced (depending on the size)
2 Pams Fresh Express Tomatoes, large dice
1 cup Superb Herb Living Parsley, chopped
200g Bouton D’or Feta
2 tsps Masterfoods Dill Leaf Tips
ALSO NEED: olive oil, salt, pepper

Slice the chorizo into 4-6 pieces per sausage.
Put 2 fry pans on to heat up with a little oil. Medium heat.
In one fry pan cook the chorizo.
In the other put the garlic and parsnips and brown slightly.
Add the chickpeas and leek to the parsnips. Cook until the leek is soft but not coloured.
When the chorizo is nearly cooked add the chopped tomato and parsley.
Cook until the tomato is brown but not too mushy. Season to taste.
When the parsnip and leek mixture is ready, lightly fold through the feta and dill tips. Remove from the heat. The feta will melt slightly in the warm vegetables.
Serve the chorizo and tomatoes on top of the parsnip hash.

AND MORE:

Substitute ricotta for the feta to have a creamier hash.
The leek mixture improves in taste overnight and any left overs good for lunch the next day.
Dills tips are good to use in dishes that include paprika, goat cheese or fish.