Blood Sausage, Pork Belly And Chorizo Soupy Stew

Ingredients

• 200 g cherry tomatoes (cut in half)
• 200 g courgettes (cut into pieces the same size as the tomato halves)
• 4 sprigs thyme leaves
• ¼ cup olive oil
• 2 cloves garlic (roughly chopped)
• 250 g cooked pork belly (or shoulder, sliced – leftovers)
• 240 g cured chorizo (peeled and cut into chunks)
• 350 g black pudding (or morcilla, sliced)
• 1 large onion (roughly chopped)
• 1 l pork stock (or bone broth)
• 1 fresh bay leaf
• 1 pinch saffron
• 1 tsp smoked paprika
• 20 ml lemon juice (juice of half a lemon)
• 1 handful flat-leaf parsley (roughly chopped)
• 1 handful fresh oregano (roughly chopped)