Chorizo red pepper and bean ragu with hassleback potatoes

Serves 4

Approx 1hr 10

2 red peppers

6 salad tomatoes

1 onion, sliced

1 garlic clove, crushed

1/2 tsp of smoked paprika

1/4 tsp of cumin

1/4 tsp of salt

4-6 medium sized white potatoes

1 cup of chorizo, chopped

2 cups of cooked butterbeans

1 tsp of chilli flakes

Preheat oven to 180 degrees.

Place the tomatoes, peppers and onion on a roasting tray, drizzle with olive oil and season with salt. Roast in the oven for 40 minutes. Remove from the oven and allow to cool slightly. Remove the cores and seeds from the peppers and place along with the tomatoes and onion into a Nutri Bullet or food processor. Add the crushed garlic, smoked paprika, cumin and salt. Blend until smooth and transfer to a saucepan.

Carefully slice the potatoes in 1/2cm intervals along the length of the potatoes being careful not to cut all the way through. Place on a roasting tray with sides, drizzle with olive oil and season with salt. Roast in the oven for 1 hour.

In a small frying pan, gently fry the chorizo for 5-10 minutes. Drain the fat and add the chorizo pieces to the sauce along with the chilli flakes and butterbeans. Taste and season with salt.

Once the potatoes are cooked, remove from the oven and spoon the sauce over them in the roasting tray. Return to the oven and cook for a further 10 minutes until warmed through.