Spanish chorizo and potato casserole

While preparing your ingredients, place 1 litre of water in the HomeCooker pan and bring to the boil. Place the dried red peppers in the water, turn off the heat, and set the timer for 20 minutes. When the time is up, remove the peppers to a small bowl and allow to cool. Carefully strain and reserve the hot water. Wipe out the pan with a clean, dry cloth.

Ensure the stirrer attachment is in place in the pan, and set the temperature to 175°C for 3 minutes; add the olive oil. Sit the Cutting Tower alongside the HomeCooker with the thick slicer in place and switch it on. Run through the green pepper and onion into the pan (or slice by hand). Switch to the thin slicer and run through the leek (or slice by hand); set the timer for 10 minutes, until the vegetables are soft and translucent.

When the time is up, add the head of garlic and red chilli; set the timer for 2 minutes. Add the potatoes, chorizo, salt and black pepper. Pour in the reserved water and add enough additional plain water to cover. Bring to the boil, reduce the temperature to 110°C, cover with the lid and set the timer for 15 minutes.

Remove the garlic and dried chilli, discarding the chilli. Remove 3 cloves from the head of garlic and mash together with the flesh of the rehydrated red peppers. Add this to the stew and set the timer for 5 minutes.