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.
SERVES 2–4 | TAKES 45 MINUTES
INGREDIENTS
8 baby carrots, halved lengthways
3 baby or 1 large fennel bulb, cut into wedges 4 small beetroot, halved or quartered
Good pinch of smoked pimentón
2 tsp coriander seeds
2 tbsp olive oil
200g cooking chorizo, skin removed and meat Broken into pieces
200g stale sourdough bread, torn into pieces 3 tbsp fresh chicken stock
Large handful of fennel fronds or dill, chopped Flaky sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C fan.
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.
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. Sprinkle with a little more salt and pepper and return to the oven for a further 10 minutes. Scatter with fennel fronds and serve.
Recipes from The Spanish Pantry
by José Pizarro, published by Quadrille. Available in stores nationally.
PHOTOGRAPHY: EMMA LEE
