Savoy, chickpea and chorizo soup

Over the next 10 weeks I'll be writing a series of cold weather recipes to soothe and sustain you through the season of chapped lips and cold sores. They'll all be one-pan jobs - the kind of thing you can leave blipping away on the hob or in the oven until needed. I've been tasked with posting 'simple supper' recipes thus far and so to ease you in to the new series, I'll make this first one-pot a simple one; think of it as your transitional recipe which, much like a transitional wardrobe, eases the shock of change without fully accepting the reality of winter.

Chin up though! The cold weather is no excuse for moping, quite the opposite – it is the time to legitimately stuff oneself with comfort food like stews, bakes, pot roasts and of course, soups.

Greens, chickpea and chorizo are a classic combination but the success of this soup really does depend on the quality of your ingredients. A good quality chorizo will make the finished soup really special; in fact, it's the most important ingredient by a mile.

You could easily swap the savoy cabbage for something like kale or if you really want to show off, cavolo nero. Similarly, the chickpeas could be swapped for another pulse, such as cannelini beans. Make sure to serve with plenty of crusty bread and a glass of your favourite sherry on the side.