IF my cooking was a genre of music, it would have to be jazz; it’s the element of free-style that I love. I might get an idea from reading a recipe, or from something I have eaten while out, but I just can’t bring myself to follow things to the letter. Happily, most results turn out well – and it certainly makes for some interesting dishes.

This recipe began as an idea for a soup. I’d wanted to make a tomato and chorizo soup ever since tasting the one made at Barbakan, the Polish restaurant on Walmgate.

I didn’t have the recipe, but imagined cooking onions with chunks of chorizo, then adding chopped peppers and some cubes of sweet potato into the mix. Stir in some garlic, chilli, smoked paprika and plum tomatoes and all that was needed to turn it into a soup would be some hot stock then a dance with the blender.

But I held off with the stock. Instead, I added kidney beans and cooked some rice on the side.

Before I could holler “shooby do doop”, I’d magically made a delicious winter stew full of smokey, savoury goodness with a warming kick. Serve with guacamole, corn chips and some sour cream for the full “mehicana” experience.

Chorizo and sweet potato chilli
(serves 4)

1 medium onion (chopped)
Half a ring of chorizo (about 100g, peeled and cut into small chunks)
1 large sweet potato (peeled and cubed)
1 pepper (cut into chunks)
1 large clove or garlic (peeled and crushed)
Chilli (fresh, flakes or powder – adjust to taste)
Sprinkle of smoked paprika
1 can of tomatoes
1 tbsp tomato puree
1 can kidney beans

Method: Warm oil in a pan and slowly cook onions, then add chorizo. Once turned red-brown, add sweet potatoes and peppers. Cook for a few minutes then stir in tomato puree then add can of tomatoes, garlic, paprika and chilli. Bring to a simmer and after 15 minutes add kidney beans. Cook for another 20-30 minutes, until sweet potato nicely cooked. Serve with fluffy rice.

Twitter: @MaxineYGordon