Harissa potato & chorizo skewers

These delicious potato and chorizo skewers are the perfect option for a starter or main course. Coated in harissa paste and topped with a cool lemon mayonnaise, this recipe is as satisfying as it sounds.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

35 minutes

SERVES

Serves 12

Ingredients

8 New / Baby potatoes, sliced
2 tsp olive oil
1 tbsp harissa paste
100g cooking chorizo, cut into 12 slices
1/2 red pepper, deseeded and cut into 6 pieces
1/2 yellow pepper, deseeded and cut into 6 pieces

For the lemon mayo

4 tbsp mayonnaise
2 heaped tbsp crème fraîche
Juice and zest 1 lemon
1 garlic clove, grated

Method

Preheat the oven to 200ºC / Fan 180ºC / Gas 6. Soak 6 bamboo skewers in water.

Toss the potatoes in the olive oil and the harissa paste. Bake in the oven for 15 minutes. Add the peppers and toss together, then bake for another 10 minutes, or until the potatoes are tender.

Remove from the oven and set aside until cool enough to handle, or cool completely until ready to serve.

When you are ready to serve, preheat the oven to 200ºC / Fan 180ºC / Gas 6.

Carefully cut the wooden skewers in half. Thread each skewer with a piece of potato, pepper, chorizo and another piece of potato. Repeat with the rest of the ingredients until you have 12 mini skewers.

Place on a baking sheet and cook in the oven for 10 minutes, or until the chorizo is cooked through.

To make the lemon mayo, mix all of the ingredients together and season with salt and freshly ground black pepper.

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