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February Recipe of the Month

Our February recipe of the month comes from the George Hotel’s Head Chef, Kyle Phillips. Nothing makes a cold winter night more bearable than a hot, hearty meal. Try Kyle’s step by step recipe to make this comforting and hearty local Penrith Pepperpot sausage stew, with chorizo, smoked paprika and plenty of butter beans with a wedge of rustic bread and butter.

Penrith Pepperpot Sausage Stew


  • 2 tbsp olive or rapeseed oil
  • 1 onion, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 garlic cloves, chopped
  • 6 cooking chorizo sausages (about 400g)
  • 6 Pepperpot Sausages about 400g)
  • 1 and a half tsp sweet smoked paprika
  • Half tsp ground cumin
  • 1 tbsp dried thyme
  • Chicken Stock 200ml
  • 2 sprigs fresh thyme
  • 1 x 400g butter beans
  • 1 bunch of chives (optional)
  • 4 x carrots, roughly chopped



Heat the olive oil or rapeseed in a large heavy-based pan.  Add the onion and cook gently for 5 minutes.  Then add the carrots and peppers and cook for a further 5 mins.

Add the chorizo and pepperpot sausages and cook gently for 5 mins, then stir in the garlic, spices and dried thyme. Continue cooking for 1-2 mins or until the aromas are released.

Using a wooden spoon, remove any reside stuck to the pan, add fresh thyme and bring to a simmer.  Pour in chicken stock.

Cook for 40 minutes.  Stir in the beans and cook for a further five minutes.  Remove the thyme sprigs, season with black pepper and serve.


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