Ingredients

  • Drizzle of olive oil
  • 24 chipolatas
  • 2 x 400g tins of cherry tomatoes
  • Few sprigs of thyme
  • 4 fat garlic cloves, sliced
  • 2 x 400g tinned haricot beans, or other beans
  • A handful of olives
  • Zest and juice of 1 orange
  • 1 tsp smoked paprika
  • 2 red onions, peeled, and each cut into 6 wedges
  • Fresh parsley, roughly chopped to garnish
  • Salt and pepper

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Lightly drizzle a little olive oil over a roasting tray and place everything except the chopped parsley into it. Season with salt and pepper.
  3. Roast in the oven for 40 minutes until golden brown. You may need to turn halfway through to cook the chipolatas evenly.
  4. Garnish with the parsley and serve with some seasonal greens, couscous or pasta salad.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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