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The 10-hour diet: Chorizo, fennel, sweet potato, onions and butter beans

SERVES 4

6 large chorizo sausages (around 400g in total), cut into large chunks (about 4 pieces per sausage)

1 fennel, topped (reserving fronds) and tailed, cut into eighths

1 sweet potato, peeled and cut into chips

1 white sweet onion (a regular yellow onion will do if you can’t find the sweet white Spanish ones), peeled and cut into eighths

400g tin of butter beans

a sprinkling of smoked paprika

a scattering of sea salt and ground black pepper

a drizzling of extra virgin olive oil

  • Preheat the oven to 200C/ 180C fan/gas 6. Spread out the chorizo, fennel, sweet potato, onion and butter beans on a large baking tray, season with the paprika, salt and pepper, and drizzle with olive oil. Place in the oven for 40 minutes. The sweet potatoes should be cooked through and the fennel soft, oozing with orange-coloured paprika oil from the chorizo, which will turn the onions red.
  • Serve the traybake in individual bowls. Sprinkle with fennel fronds, if wished. (You’ll need a spoon as well as a knife and fork to catch all the sauce!)

 

 

Source: Daily Mail |World News

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