Every Saturday each team at my hockey club takes turns to cook an evening meal for whoever wants it. Last night was the ladies 2s turn. My captain text me at lunchtime on Friday in a mad panic about what to cook. I took the reigns and went for a big Spanish stew with herby potatoes and brocolli. It went down very well! It’s hard to find bulk recipes online, so I thought I’d put one here, just in case you have 30 hungry hockey players to feed and less that 2 hours to do it in!

8 tins of chopped tomatoes

6 tins of butter beans

2 stock cubes + 2 cups of boiling water

3 chorizo rings

Bag of mixed peppers (9 small ones)

Bag of onions (5-8 depending on size)

4 cloves of garlic

4kg potatoes

Dried sage, dried thyme, smoked paprika, paprika, black pepper, salt.

1) heat 2 tbsp oil in a very large pan and fry the onions. Once softened, add the chopped chorizo.

2) after 4-5 mins, add the chopped peppers and cook for 3-4 mins.

3) pour in the tomatoes.

4) drain and wash the beans, then add to the pan.

5) mix the stock cubes with two cups of boiling water and add to the pan. 

5.5) add cubed potato to a pan of boiling water on the hob.

6) add herb, spices and seasoning to taste.

7) cook on a medium heat for 30-40 minutes.

8) once cubed potatoes are par boiled, drain and place in an oven tray. Pour over olive oil, sage, thyme, salt and pepper. Oven on 180 degrees C for 20 mins to crisp up.

We served this with boiled brocolli and garlic mayonnaise. It was very well received!