Chorizo rolls

Chorizo rolls

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A favourite at London's Borough Market, these speedy rolls are the new hot dog

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
745
protein
31g
carbs
35g
fat
55g
saturates
21g
fibre
5g
sugar
10g
salt
5.84g

Ingredients

  • 2 red peppers
  • 500g cooking chorizo (see tip)
  • 1 loaf French bread, quartered and split down the middle
  • 100g bag rocket
  • 1 tbsp olive oil

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Method

  1. Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
  2. Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
  3. Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.

Recipe from Good Food magazine, August 2011

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