Mains

Rinse McKenzie's Borlotti Beans and place in a medium sized saucepan. Cover with water and bring to the boil. Simmer for 15 minutes. Drain and set aside.

Preheat oven to 175C.

Place sliced chorizo into a cold frypan and slowly bring up to a medium heat on stovetop. This process helps dissolve the fat in the sausage.

Add onion and cook until soft. Stir through garlic for one minute. Add bay leaves, oregano, McKenzie's Paprika and beans. Stir well.

If the saucepan can be placed in the oven, add ham hock to saucepand and pour in stock. Stir gently and cover. If not, pour chorizo and bean mix into a large ovenproof pot, add ham hock, stir gently and cover. Place in oven for 2 hours. After 1 hour reduce heat to 150C.

Season with McKenzie's Whole Black Peppercorns to taste.

Before serving, remove meat from ham hock, discard bone and stir ham through the dish.

Tips: Serve with mashed potato, steamed rice and vegetables or just by itself with some crusty bread. Half an hour prior to end of cooking, add some sliced broccoli, carrot and cauliflower for a colour and nutrient boost. To make this dish child friendly, omit paprika and ensure that the chorizo is mild, otherwise any other mild sausage could be used.