Spanish skewer
– 200g waxy potatoes, such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunk – 1 tbsp mild olive oil or sunflower oil – 2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
– 1 large red pepper, deseeded and cut into 24 x 2cm/3/4in chunk – 1 large yellow pepper, deseeded and cut into 24 x 2cm/3/4in chunk – 200g cooking chorizo, cut into 24 piece
For the garlic dip – 200g half-fat crème fraîche – 1 garlic clove, crushed – ½ small pack flat-leaf parsley, finely chopped
Preheat the oven to 200°C (180°C for fans) and gas 6. Pour half the water into a big pan and heat it until it boils. Return to the boil after adding the potatoes.
On a sizable baking tray, distribute the potatoes and bake for five minutes. After turning, add the peppers and simmer for a further 10 minutes
A slice of chorizo should be the final embellishment. Thread a chunk of red pepper, a chunk of potato, and a chunk of yellow pepper onto bamboo skewers.
Preheat the oven to 200°C (180°F fan) or gas 6. Bake the skewers for ten minutes, or until the chorizo slices are cooked through and the vegetables are well browned and tender.
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