THE BOYS
ARE BACK!
BishBashBosh!(publishedby
HQ,£20)is HenryandIan’s
follow-upto theirphenomenally
successfulBosh!. Featuring
quickeats,weeknightsuppers,
show-stoppingfeastsand
sweet treats– allusingthe
powerof plants– it hasall
the veganknow-howand
inspirationyouneed.Formore
information,visitbosh.tv.PIRI-PIRI CHORIZO BAKE
“Coloured heritage tomatoes are
a great addition if you can get
hold of them. The piri-piri sauce is
wonderful, so consider making
double and keeping half for
another recipe. Serve with brown
rice for an even healthier meal.”INGREDIENTS
- 2 medium sweet potatoes
- Salt and freshly ground black
pepper - Olive oil
- 1 lemon
- 1 red, 1 green and 1 yellow
pepper - 3 cloves garlic
- 300g/11oz shop-bought veggie
chorizo sausages - 20 cherry tomatoes on the vine
- 25g/1oz fresh coriander
For the piri-piri sauce - 1 red onion
- 4 cloves garlic
- 2 fresh red chillies (scotch
bonnet, red or bird’s-eye) - 1 red pepper
- 2 tbsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- Large bunch of fresh basil
- 1 lemon
- 2 fresh red chillies (scotch
1. Preheat the oven to 180°C,
350°F, Gas 4.
2. Peel the sweet potatoes and
cut them into 2cm/¾in cubes.
Put them into a microwaveable
bowl, sprinkle over a pinch of
salt and pepper and drizzle with
olive oil. Cut the lemon in half
and squeeze over the juice,
catching any pips. Toss well to
coat then cover the bowl with a
plate and microwave on high for
6 minutes, until the potatoes are
soft. (Alternatively, tip on to a
baking tray and cook in thepreheated oven until they are
soft, about 30-35 minutes).
3. Meanwhile, cut the peppers
into 2cm/¾in chunks and put
them into a roasting tin. Lightly
crush the garlic cloves and add
them to the tin. Drizzle over a
little olive oil and sprinkle with
salt and freshly ground black
pepper. Add the soft sweet
potatoes and stir to coat, then
cook in the preheated oven
until the peppers have small
black patches on the skins,
about 10-15 minutes.
4. Cut the veggie chorizo
sausages into bite-sized pieces
and cook following the
instructions on the packet.
5. To make the piri-piri sauce,
peel and roughly chop the
onion and garlic. Cut the
chillies in half lengthways and, if
you prefer a milder sauce,removetheseeds.Cutthe
pepperinhalfandremovethe
stemandseeds.
6 .Liquidisetheonion,garlic,
chilliesandpepperwiththe
smokedpaprika,oregano,red
winevinegarandbasil.Gratein
thezestofthelemonthencut
thelemoninhalfandsqueeze
inthejuice,catchinganypips.
Adda dropofwaterandblend
toa smoothpaste.Tasteand
adjusttheseasoningif necessary.
7 .Removetheroastingtinfrom
theoven.Addtheveggie
chorizosausagesandpiri-piri
saucetothetinandmix.Add
thecherrytomatoesandreturn
thetintotheovenfor 15
minutes,untilthepotatoesand
peppersarecookedandthe
sauceis pipinghot.
8 .Removeandsprinklewith
corianderleaves.Servewithrice.Serves 4 Preparation time 25-30 minutes Cooking time 35-40 minutes‘Coloured heritage
tomatoes are a great
addition if you can
get hold of them’
INTERVIEW: SARAH HAMILTON-WALKER. PHOTOS: NICKY JOHNSTON
FOOD
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