The sun seems to have hidden away behind the clouds for the past few weeks, so maybe those light summer meals aren't hitting the spot anymore and you need something a little more hearty.
This dish has the taste of the Mediterranean but also delivers the warming, comfort of good home cooking and if you don't fancy it warm pop it in the fridge for a delicious salad accompaniment.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
-
20 shallots, peeled
-
750g new potatoes, washed and halved
-
100g chorizo, cut into chunky pieces
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1 tbsp olive oil
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1 clove garlic, crushed
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1-2 tsps smoked paprika
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1 tbsp parsley, finely chopped.
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1 x 350g tub ready-made tomato and chilli sauce
- Greek yoghurt, to serve
Method
Pre heat oven 200c / 180c fan / Gas 6.
Place the shallots, new potatoes and chorizo onto a roasting tray or in an oven-proof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated.
Cook for approx 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden. Sprinkle with the parsley.
Heat the tomato and chilli sauce.
Serve, the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip in to them.
You can find more recipes like this at www.ukshallot.com
Last modified: June 9, 2021
