Chorizo, Roast Peppers and Almonds from Spring and Summer Cooking with a Veg Box (Riverford Companio
Roast the potatoes following the instructions, but take the potatoes out of the oven after 25 minutes, just as they are starting to take on some colour. Add the chorizo, peppers and vinegar to the ...
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Ingredients
- 50 g flaked almonds, lightly toasted
- 2 tsp red wine or sherry vinegar
- 2 roasted red peppers roughly sliced
- 100 g chorizo, diced into 5mm cubes
- 1 kg new potatoes
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