Scallops & Chorizo and Chickpeas with Rocket & Sherry – Nigella Express

Nigella Express Scallops and Chorizo

I’ve had mixed results from Nigella Express cookbook. Some good, one inedible despite me loving all the ingredients, some ok. Maybe it’s me, this book has lots of great reviews on Amazon.  The Scallops & Chorizo was really nice, but given the cost of scallops I think it needs to be spectacular. The combination of chorizo and scallops definitely works but it’s missing something, possibly a hint of chilli ? The chickpeas recipe worked as long as you stir rocket in right at the end so it just wilts, and I may make this again but I didn’t think the chickpeas worked with the Scallops and chorizo, chickpeas are too robust.

Scallops & Chorizo


  • 110 grams chorizo
  • 400 grams small scallops (halve them to make 2 thinner discs if they are very fat)
  • juice of ½ lemon
  • 4 tablespoons chopped fresh parsley


  1. Slice the chorizo into rounds no thicker than 3mm / 1/8 inch.
  2. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
  3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
  4. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Chickpeas with Rocket & Sherry


  • 1 tablespoon wok oil
  • 2 teaspoons cumin seeds
  • 820 grams chickpeas (2 cans) drained and rinsed
  • 130 grams rocket (1 packet)
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • 60 ml cream sherry


  1. Heat the oil and cumin seeds in a wok.
  2. Add the chickpeas, salt and sherry and give a good stir.
  3. When chickpeas have heated through turn off the heat and stir in the rocket until just wilted.

Chicken and Chorizo Casserole

Chicken and Chorizo casserole

I needed to use a pack of chicken breasts and some red peppers and really didn’t feel like curry so since I also had a chorizo sausage in the fridge I decided to make a Chicken and Chorizo casserole. I usually have a well stocked larder but I’ve been trying to use up what was in my stores so I could refresh it so I turned out to have no more butter beans and had to pop next door to borrow a tin. I think this would be even more tasty with chicken thighs and it would also work well as a way of using up leftover turkey.

Serves 6 – 8


  • 8 large chicken thighs or 6 chicken breasts
  • 1 tbsp olive oil
  • 250g chorizo, cut into slices
  • 3 large onions, peeled and sliced
  • 4 red or yellow peppers, cored, de-seeded and cut into strips
  • 3 fat cloves of garlic, peeled and chopped
  • 1 tsp paprika
  • chopped thyme leaves
  • 2 x 400g tin of butterbeans, drained
  • 2 x 400g tin of chopped tomatoes
  • 400ml chicken stock


  1. Preheat oven to 180C
  2. If using chicken breasts chop into large bite sized pieces, then brown the chicken and set aside in a casserole
  3. Fry the chorizo in the casserole until it starts to release its red oils and begins to curl up a little. Set aside in the casserole with the chicken.
  4. Gently fry the onions and peppers until soft (about 10 minutes), stirring from time to time.
  5. Stir in the garlic, paprika and thyme and fry for a further five minutes and add to casserole.
  6. Add the butterbeans, tomatoes, stock to the casserole and stir
  7. Place casserole in oven for 40 minutes, serve with couscous or steamed rice and a fresh green salad. (You could also cook this on the hob top but it would need regular stirring).