I just made the best thing ever.

I had some black pudding and chorizo and other bits to use up so I made a kind of stew with chick peas, broad beans, lots of parsley, cumin and paprika. Some other generic stuff, a secret ingredient and voila! A lovely thick Spanish stew, the colour of chilli con carne, maybe darker with bright flecks of parsley and it tastes lovely and slightly sweet.

How come things always turn out better when no one else is around to taste them?