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PIRI PIRI CHORIZO BAKE

This is a quick and easy to knock up, eat-the-rainbow revelation. Coloured heritage tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.

SERVES 4

2 medium sweet potatoes

olive oil

1 lemon

1 red pepper

1 green pepper

1 yellow pepper

3 garlic cloves

300g Eazy Chorizo (see here) or shop-bought veggie chorizo sausages

20 cherry tomatoes

20g fresh coriander

500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve

salt and black pepper

FOR THE PIRI PIRI SAUCE

1 red onion

4 garlic cloves

1 red pepper

2 fresh red chillies (scotch bonnet, red or bird’s-eye)

2 tbsp smoked paprika

1 tsp dried oregano

2 tbsp red wine vinegar

a large bunch of fresh basil

1 lemon

Preheat oven to 180°C | Large microwaveable bowl, optional | Roasting tin | Liquidiser | Fine grater or Microplane

First cook the sweet potatoes | Peel the sweet potatoes and cut them into 2cm cubes | Put them in a large microwaveable bowl, sprinkle over a pinch of salt and pepper and drizzle with olive oil | Cut the lemon in half and squeeze over the juice, catching any pips in your other hand | Toss to coat | Cover the bowl with a plate and microwave on high for 6 minutes, until soft | Alternatively, cook in the oven at 180°C for 30–35 minutes, until soft

Cut the peppers in half, cut out the stems and seeds and cut the flesh into 2cm cubes, then put them in the roasting tin | Use the back of a knife to lightly crush the 3 garlic cloves and add them to the tin | Drizzle over a little olive oil and sprinkle with salt and pepper | Add the sweet potatoes to the peppers and put the tin in the oven for 10–15 minutes, until the peppers have small black patches on the skins

Meanwhile, make the Eazy Chorizo sausages following the recipe opposite (or cut up shop-bought sausages into bite-sized pieces and cook following the instructions on the packet)

To make the piri piri sauce, peel and roughly chop the onion and garlic | Cut the pepper in half and cut out the stem and seeds | Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce | Put the onion, garlic, pepper and chillies in the liquidiser with the paprika, oregano, red wine vinegar and basil | Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any pips | Add a drop of water and blend to a smooth paste | Taste and adjust the seasoning, if necessary

Remove the roasting tin from the oven | Transfer the sausages and piri piri sauce to the tin and mix everything together | Add the cherry tomatoes and put the tin back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot

Heat the rice or cook it following the instructions on the packet

Pluck the leaves from the coriander and dispose of the stems | Coarsely chop the leaves and sprinkle them over the vegetables | Serve with rice