Lentils with Chorizo

Bacon lardons out, smoked paprika bumped up

Bacon's job is all about the smoky savoury hit and the extra fat. Smoked paprika plus a pinch more salt can trick your tongue most of the way there, and you don't end up with that red slick floating on top.

What it costs you. Lose a bit of the chewy, salty bite you get from bacon morsels, and the dish isn't quite as lush. The smokiness holds up, though, and frankly it saves a lot of napkins.

Chorizo chopped down from 150g to 50g

Traditional bowls are packed with sausage, but a little bit in a simmer goes a long way. Lentils are the first thing the sauce sees anyway, and the protein's fine if you're not scaling it for a lumberjack.

What it costs you. Less sausage means fewer meaty bites, but the flavour doesn't fall flat - chorizo is loud stuff. If you want a meatier chew, toss in an extra 20g, but don't blame me when you're mopping up oil stains.

Olive oil dropped from 30g to 8g, brushed

Oil makes everything taste better, but 30g is overkill unless you're desperate for shiny lips. A little oil still softens the onions and helps the paprika move, but you're not eating a puddle.

What it costs you. You lose some of that glossy finish, and the onions stick if you rush. Take your time and keep the heat low, or add a splash of stock if it's catching.

Chicken stock swapped for water

Chicken stock adds body, but you can hold the salt and umami by bumping up the seasoning and letting the chorizo do the heavy lifting. Water plus a bit of patience gets you 90% there.

What it costs you. The mouthfeel is thinner, but the lentils have more punch. If you've got really good stock lying about, use it - otherwise, save the chicken for Sunday.

Lentils up from 320g to 380g

Less pork means you want more to chew. Lentils are the cheapest way to load up the bowl, and they carry the flavour better than watery veg ever could.

What it costs you. You'll be full long before the pan's half empty. Lentils as a main act, not just a support.

Egg white stirred through at the end

This is the one they'll moan about. Pushing up the protein with some beaten egg white gives the broth a sly thickness and bumps up the numbers without moving the taste much.

What it costs you. Is it cheating? Maybe. But it just gives the stew a bit more heft, and nobody'll notice unless you tell them. Avoid the yolk or the lot goes muddy.