Back to recipes

Pumpkin Stew with herby dice

Herb diced potatoes salami




Preparation: 20 mins
Cooking time: 30 mins




  • 500g Aviko Herb Diced Potatoes (1 bag)
  • 750g-1kg butternut squasj or pumpkin
  • 250g chorizo
  • 2 red onions
  • 1 red bell pepper
  • 2 cloves of garlic
  • 400g lentil (tinned), drained
  • 140g tomato puree
  • 300ml beef stock
  • 200ml Port or red wine
  • oil for frying
  • flatleaf parsley


1. Peel the butternut squash or pumpkin, remove the core and seeds with a spoon and chop into cubes
2. Slice the chorizo, cut the red pepper into strips, roughly chop the onions and finely chop the garlic
3. Roughly chop the parsley
4.Fry the onion and pepper in a large pan over a medium heat until soft then add the herb diced potatoes
5. Add the garlic, chorizo and garlic, saute for 2 minutes
6. Stir in the tomato puree, stock and port; bring to the boil, then add the lentils
7. On a low heat, leave the stew to simmer for at least 15 minutes
8. Sprinkle with parsley and serve


Add smoked paprika and Cayenne pepper for a spicier version

Like this product? Share it!