Broad Bean and Chorizo with Tiptree Tomato Ketchup

Broad Bean and Chorizo with Tiptree Tomato Ketchup

Tiptree Recipes
Tiptree Recipes

Simple small lunch dish with crusty bread or as an additional vegetable.


Recipe by Sally Carpenter for Wilkin & Sons.


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Ingredients and Method


  • 500g shelled Broad Beans (weight after shelling)
  • 8 Spring Onions
  • 100g (4 inches) Spanish chorizo
  • 2 or 3 stems fresh mint
  • 1.5 tbsp Tiptree Tomato Ketchup


  1. Trim and chop onions
  2. Roughly chop 10 or 12 mint leaves
  3. Roughly cut chorizo
  4. Cook broad beans in lightly salted boiling water – until just tender
  5. Heat frying pan then add chorizo, cook for 2 or 3 minutes, then drain
  6. Add Tiptree Tomato Ketchup to Chorizo and stir
  7. Add broad beans and mint – stir and serve immediately
Products you will need
  1. Tomato Ketchup 310g
    Tomato Ketchup 310g
    Out of stock
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