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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Feijoada

Andy Bates

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.


Serves 4

INGREDIENTS

  • 2 tablespoons mild olive oil
  • 600g smoked sausages, cut into large pieces
  • 2 banana shallots, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon white wine vinegar
  • 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
  • 500-600ml good chicken stock
  • 200g kale, washed, tough stems removed and cut into 1cm shreds
  • Salt and pepper

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.


Cook's Notes

  • If preferred, use good quality pork sausages as an alternative to smoked.

  • If made one or two days in advance the flavours will intensify. Keep chilled until needed.

  • To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.

  • For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.