You don’t need to set foot on a plane to activate those vacay vibes. Cooking is a tactile, evocative way to bring the holiday experience home (especially if you have a cocktail on the go at the same time).
Let us take you on a little trip to Spain with this bright, spicy, totally moreish traybake combining Great British Food Award-winning Chorizo from Lane Farm, and Bravas Sauce from Isle of Wight Tomatoes, with crunchy potatoes, squeaky cheese and lashings of garlicky mayo.
Serve with a salad and chunks of bread and you’re onto a winner. It’s lovely with chilled sherry or a jug of sangria.
Ingredients (serves 4)
- 2kg potatoes
- Oil
- Salt
- 2tsps sweet paprika
- 2 blocks halloumi
- 200g chorizo (whole)
- 1 jar Isle of Wight Tomatoes Bravas Sauce
- 100ml mayonnaise
- 2 cloves garlic
- Small bunch parsley
- Juice of half a lemon
- Seasoning
Method
1. Peel the potatoes and cut them into 1.5ins pieces. Salt a large pan of water and bring to the boil. Add the potatoes and cook for around 10 minutes until just tender. Heat the oven to 200C.
2. Drain the potatoes, allow them to cool slightly/steam in the drainer. Meanwhile, pour a few spoonfuls of oil into a roasting tin. Add the potatoes, season generously with salt and the paprika and bake for 30 minutes.
3. Chop the halloumi into 2cm pieces and the chorizo into 1cm pieces, halving them into half-moon shapes.
4. Add the halloumi and chorizo to the potatoes, toss, and cook for another 20 minutes or until golden and crisp all over.
5. While they cook, crush or grate the garlic into the mayonnaise. Chop the parsley finely and add this too, with the lemon juice and seasoning to taste.
6. When the potatoes are cooked, pour over the bravas sauce, turn to coat with a spoon, and return to the oven for another five minutes.
7. Serve up the saucy spuds, drizzled with your parsley, garlic and lemon mayo. Delicious!
