Roast Root Veg with Chorizo and Bread

This dish is so unforgettable, I can't get it out of my mind; emerging from the oven bubbling and golden, filling the kitchen with irresistibly delicious aromas. The smoky chorizo is divine, and the chunks of sourdough bread eagerly absorb the rich, roasted flavours. It's an ideal choice for all sorts of get-togethers. Serve it piping hot, straight from the oven, topped with a sprinkle of fresh fennel leaves for an extra layer and hint of brightness. This beautiful, rustic creation is guaranteed to delight everyone at your table.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat oven to 180 °C fan

Step 2

Tumble the veg into a roasting tin with the spices and oil. Season well with salt and pepper, then roast for 25 minutes turning once.

Step 3

Add the chorizo and mix together and return to the oven for 10 minutes.

Step 4

Add the bread, tossing to coat in the chorizo oil, the drizzle with the chicken stock. Sprinkle with a little more salt and pepper and return to the oven for a further 10 minutes. Scatter with fennel fronds and serve