Makes two portions:
1 white onions
1 cooking apple
1/2 red onion
1 handful of Kidney beans
1 handful of Butter beans
1 handful of Mushrooms
1 slice of toast
Pluck and prepare your teal (I recommend two per portion), and then place in a sauce pan along with the apples and white onions. Add sage, rosemary and bay leaves and bring to the boil. Cover the pan with foil/lid and leave to simmer and steam until the meat pulls away form the bird. (45 minuets)
Take the teal out of the stock to rest while you strain the stock through a sieve. Take your teal off the bone, shred the meat, and then place that, along with your strained stock, to one side ready to use later.
Add a 250ml of red wine into a pan and place on heat until the alcohol has reduced to around 50ml. Turn the heat down slightly and add the broth to the wine. Bring back up to the boil and reduce down to a thick liquid, around 250ml. Add the sliced red onions and simmer for 5 minuets. Then add the mushrooms, beans and shredded teal into the pan and warm through.
Make a chorizo crumb by toasting the bread and mixing in a food processor with the chorizo.
Place the teal mix into a bowl, cover with a coating of breadcrumbs and sprinkle of parmesan cheese.
Place under the grill until the breadcrumbs are a golden brown and the cheese has melted. Serve with new potatoes and a fruity salad.