- 200g waxy potatoes, such as Charlotte, peeled and cut into 24 x 2cm/¾ in chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp mild olive oil or sunflower oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp finely chopped fresh rosemary or ½ tsp dried rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 large red pepper, deseeded and cut into 24 x 2cm/¾ in chunks
- 1 large yellow pepper, deseeded and cut into 24 x 2cm/¾ in chunks
- 200g cooking chorizo, cut into 24 pieces
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
For the garlic dip
- 200g half-fat crème fraîche
- 1 garlic clove, crushed
- ½ small pack flat-leaf parsley, finely chopped
You will need
- 24 short bamboo skewers
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.
To freezeOpen-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Freeze the dip in a small, lidded container for up to 2 weeks. Thaw in the fridge for several hours, or overnight, and stir well before serving. Cook the skewers from frozen on baking trays for 12 mins or until hot throughout.