- 2 large sweet potatoes
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp sweet smoked paprika
- 1 tbsp red wine vinegar
- small handful coriander or parsley, chopped, plus extra to serve
- 250g mini cooking chorizo sausages (for special diets, see tip below)
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- few heads red and white chicory, leaves separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.
Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge – just bring to room temperature before serving.
Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.
Planning for everyoneAll chorizo should be naturally wheat and gluten-free, but check the ingredients. (We used Unearthed sausages from Waitrose for this recipe)