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As there is such rotten weather around us over here this week, I rooted out this recipe for the other night and thought I'd share it with you grapes - something filling, slightly spicy and totally satisfying!!
500g baby new potatoes
200g chorizo cut into chunks
1 red + 1 yellow pepper cut into thick strips
1 jar tomato + chilli sauce
100ml water
thyme - dried or fresh
80g baby leaf spinach or rocket
creme fraiche or soured cream
mix all the ingredients except last 2 in a roasting dish. Cook at gas 6, 180 degrees C, for 40+ mins.
Stir in spinach/rocket to wilt. Serve with dollop of creme fraiche.
I use the Sacla cherry tom and chilli sauce, but the Lloyd Grossman works fairly well too. I use the water to rinse out the jar before adding to the mix - extra hit of sauce!! Lidl sell a U-bend of chorizo sausage and I use a whole one of these (I don't measure anything - a reasonable amount of spuds for 2, add the jar sauce and a bunch of chorizo).
The spuds are sometimes a little underdone with 40 mins, so I tend to steam them first for about 10 mins while I assemble the rest of the dish, then toss them into the mix and whack it all into the oven. But the timing is rough - I have left it over an hour at times and it's fine - or leave in oven and at 40 mins, just turn off oven but leave door closed, while bringing toddler to bed and it's fine eating maybe 30 mins later. I tend to do my usual trick of putting spinach in a colander and pouring a full kettle of boiling water through it to wilt instead on those occasions.
One alteration this week, partly as I had no spinach and partly as I needed to use up some mangetout, was adding a large handful of mangetout to the mix before it went into the oven - oh tasty! And I know others who add in meatballs as well, to make a bulkier meal for families.
500g baby new potatoes
200g chorizo cut into chunks
1 red + 1 yellow pepper cut into thick strips
1 jar tomato + chilli sauce
100ml water
thyme - dried or fresh
80g baby leaf spinach or rocket
creme fraiche or soured cream
mix all the ingredients except last 2 in a roasting dish. Cook at gas 6, 180 degrees C, for 40+ mins.
Stir in spinach/rocket to wilt. Serve with dollop of creme fraiche.
I use the Sacla cherry tom and chilli sauce, but the Lloyd Grossman works fairly well too. I use the water to rinse out the jar before adding to the mix - extra hit of sauce!! Lidl sell a U-bend of chorizo sausage and I use a whole one of these (I don't measure anything - a reasonable amount of spuds for 2, add the jar sauce and a bunch of chorizo).
The spuds are sometimes a little underdone with 40 mins, so I tend to steam them first for about 10 mins while I assemble the rest of the dish, then toss them into the mix and whack it all into the oven. But the timing is rough - I have left it over an hour at times and it's fine - or leave in oven and at 40 mins, just turn off oven but leave door closed, while bringing toddler to bed and it's fine eating maybe 30 mins later. I tend to do my usual trick of putting spinach in a colander and pouring a full kettle of boiling water through it to wilt instead on those occasions.
One alteration this week, partly as I had no spinach and partly as I needed to use up some mangetout, was adding a large handful of mangetout to the mix before it went into the oven - oh tasty! And I know others who add in meatballs as well, to make a bulkier meal for families.
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