Roast Root Veg with Chorizo and Bread

Name: Roast Root Veg with Chorizo and Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 8 Baby Carrots, halved lengthways; 1 Fennel Bulb, cut into wedges, core removed; 4 small Beetroot, halved or quartered; 200g Cooking Chorizo, skin removed and meat broken into pieces; 1 pinch Smoked Pimentón (paprika); 2 tsp Coriander Seeds; 2 tbsp Olive Oil; 200g Stale Sourdough Bread, torn into pieces; 3 tbsp Fresh Chicken Stock; 1 large handful Dill, or fennel fronds, chopped; Flaky Sea Salt, to taste; Freshly Ground Black Pepper, to taste

by Jose Pizzaro

Pork

10m prep time

55m total time

Easy level

12 ingredients

Roast Root Veg with Chorizo and Bread recipe by Jose Pizzaro

This dish is so unforgettable, I can’t get it out of my mind; emerging from the oven bubbling and golden, filling the kitchen with irresistibly delicious aromas. The smoky chorizo is divine, and the chunks of sourdough bread eagerly absorb the rich, roasted flavours. It’s an ideal choice for all sorts of get-togethers. Serve it piping hot, straight from the oven, topped with a sprinkle of fresh fennel leaves for an extra layer and hint of brightness. This beautiful, rustic creation is guaranteed to delight everyone at your table.

Method

Based on 2 servings, adjust as needed.

Step 1

Preheat the oven to 180°C fan (200°C/400°F/gas 6).

Step 2

Tumble the veg into a roasting tin with the spices and oil. Season well with salt and pepper, then roast for 25 minutes, turning once.

Step 3

Add the chorizo and mix together and return to the oven for 10 minutes. Add the bread, tossing to coat in the chorizo oil, then drizzle with the chicken stock.

Step 4

Sprinkle with a little more salt and pepper and return to the oven for a further 10 minutes. Scatter with fennel fronds and serve.

Ingredients
Based on 2 servings

8 Baby Carrots, halved lengthways 1 x Sainsbury's British Sweet Spear Carrots, Taste the Difference 450g
1 Fennel Bulb, cut into wedges, core removed 1 x Sainsbury's Fennel Loose
4 small Beetroot, halved or quartered 1 x Sainsbury's Bunched Beetroot 500g
200g Cooking Chorizo, skin removed and meat broken into pieces 1 x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g
1 pinch Smoked Pimentón (paprika) 1 x La Chinata Smoked Paprika Powder 70g
2 tsp Coriander Seeds 1 x Sainsbury's Coriander Seed 25g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
200g Stale Sourdough Bread, torn into pieces 1 x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g
3 tbsp Fresh Chicken Stock 1 x Sainsbury's Chicken Stock, Inspired to Cook 500ml
1 large handful Dill, or fennel fronds, chopped 1 x Sainsbury's Bunched Dill 20g
Flaky Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Freshly Ground Black Pepper, to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper