Spanish skewers

Name: Spanish skewers
Yield: Makes 24
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

Justine PattisonMakes 24Source

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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

Method

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.

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.

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.

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.