Hey folks, happy new year to one and all!

Things are juuust about getting back to normal here, thankfully, and before long I’m sure we’ll be back into the swing of the routine! But for now, please enjoy a couple more character designs I’ve been toying around with for a script I’m working on. It’s about differences, love, and the lived experience! V. heartwarming.

In addition to this, I hereby give you a recipe I made last weekend that was absolutely outstanding! It doesn’t really have a cultural home, it’s got bits of Spanish, cajun, and Italian in it. What I can guarantee though is that it tastes SO GOOD! Give it a go and let me know how it went!

Chorizo Stew


  • 2 Red Peppers, finely chopped
  • 3 celery stalks, finely chopped
  • 1 large white onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Chillies (vary according to taste, I used 3 Scotch Bonnet) finely sliced
  • 2 225g rings of chorizo, sliced into coin-thick pieces
  • 400g chestnut mushrooms or similar, sliced thin
  • 400g can chopped tomatoes
  • 2 tbsp tomato puree
  • Salt & Pepper
  • 500ml beef stock
  • 1 glass red wine (I used rioja)
  • 1 tsp Mixed Herbs
  • 1 tbsp Smoked Paprika
  • 1 tsp Sumac
  • Extra-Virgin Olive Oil


  • In a saucepan, fry the chorizo for 2-3 minutes on high heat until the fat has begun to melt out
  • Add in the peppers, celery, onion, garlic, chillies, Smoked Paprika, and Sumac, and stir-fry for about a minute until veggies are well-coated in fat.
  • Reduce heat to medium, and allow mix to soften for 5 minutes
  • Add in mushrooms, tomato puree, chopped tomatoes, beef stock, and wine. Stir well, and bring to boil.
  • Reduce heat to medium and keep on a simmer for 30-40 minutes.
  • Add mixed herbs and olive oil, and stir into stew.
  • Taste before serving and season with salt and pepper to taste. Flavour should be quite tomatoey and sauce should be a rich (but thin) red liquid.
  • Serve on pasta – suggested types Rigatoni, Penne, Macaroni, or Bucatini to trap the sauce.

It’s rich, smoky, spicy, sweet, and savoury. And sooooo goooood.

Anyway, I’ll catch you next Friday, folks, have a great weekend in the meantime!