Name: Spanish skewers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 24
Cuisine: Spanish
Ingredients: 200g waxy potatoes such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks; 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 chunks; 1 large yellow pepper deseeded and cut into 24 x 2cm/3/4in chunks; 200g cooking chorizo cut into 24 pieces; 200g half-fat crème fraîche; 1 garlic clove crushed; ½ small pack flat-leaf parsley finely chopped; 24 short bamboo skewers

200g waxy potatoes
such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks
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 chunks
1 large yellow pepper
deseeded and cut into 24 x 2cm/3/4in chunks
200g cooking chorizo
cut into 24 pieces

For the garlic dip

200g half-fat crème fraîche
1 garlic clove
crushed
½ small pack flat-leaf parsley
finely chopped

You will need

24 short bamboo skewers

Method

step 1
Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
step 2
Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
step 3
Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
step 4
When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.