Chorizo rolls

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
A favourite at London's Borough Market, these speedy rolls are the new hot dog

Nutrition and extra info

Nutrition: per serving

  • kcal745
  • fat55g
  • saturates21g
  • carbs35g
  • sugars10g
  • fibre5g
  • protein31g
  • salt5.84g
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Ingredients

  • 2 red pepper
  • 500g cooking chorizo (see tip)
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 loaf French bread, quartered and split down the middle
  • 100g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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