The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 12 baby potatoes
- 2 romano pepper
- 1 pepper
- 2 onion
- 200g baby tomatoes
-
200g hot cooking chorizo(pork, smoked paprika, salt, spices)
-
4 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 25g honey
- 4 tsp smoked paprika
-
4 tbsp red pepper tapenade (Sulphites)(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 40g rocket
- 80g greek style yoghurt (Milk)
Allergens
Contains:
Sulphites, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 521Kcal |
| 460kJ | 2178kJ | |
| Fat | 6.5g | 31g |
| of which saturates | 2.2g | 10g |
| Carbohydrates | 10g | 46g |
| of which sugars | 4.1g | 20g |
| Protein | 3.0g | 14g |
| Salt | 0.36g | 1.7g |
| Fibre | 1.5g | 7.2g |
New
5 plants
Sticky Chorizo & Smokey Peppers with Smashed Patatas Bravas and Rocket Salad
Hot cooking chorizo is sizzled until golden, alongside vibrant pepper and sweet onion, then simmered with sweet honey and paprika, until sticky and smokey. On the side? Crispy smashed potatoes, grilled until golden, and a peppery rocket salad, to balance the heat.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Boil the potatoes & prep
- Add the potatoes to the saucepan and simmer for 13-15 mins, until soft, then drain
- Meanwhile, thinly slice the peppers and onions. Halve the tomatoes
- Add the half the sliced onion to the medium bowl with one-quarter of the balsamic vinegar. Set aside to pickle
- Slice each chorizo in half, then cut each half into 3 half-moons
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and remaining onion and cook for 3 mins, until starting to soften. Add the chorizo and cook for 6 mins, stirring frequently, until golden
Smash the potatoes
- Preheat the grill to high (240C)
- Once cooked, place the potatoes onto the foil-lined baking tray and gently crush them with the back of the fork. Sprinkle over half the paprika. Drizzle with 1 tsp oil and a pinch of salt
- Place under the grill for 5-7 mins, until lightly golden
Combine the flavours & build the salad
- To the chorizo pan, add the garlic paste and remaining paprika. Cook for 1 min, then add the red pepper tapenade, honey, the remaining balsamic and 100ml water. Bring to a boil, then simmer for a further 3-4 mins, until thickened. Season to taste
- Add the rocket and tomatoes to the onion bowl, along with 1 tsp olive oil. Season to taste, then toss
Plate up
- Serve the smashed potatoes onto plates with the salad alongside. Top with the chorizo and pepper and pour over any sauce remaining in the pan. Dollop over the yoghurt
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