Spanish skewers

• waxy potatoes↗200g g

  such as Charlotte, peeled and cut into 2 cm chunks

• mild olive oil↗1 tbsp tbsp

  or sunflower oil

• finely chopped fresh rosemary2 tsp tsp

  or 1/2 tsp dried rosemary

• large red pepper↗1

  deseeded and cut into 2 cm chunks

• large yellow pepper↗1

  deseeded and cut into 2 cm chunks

• cooking chorizo↗200g g

  cut into 24 pieces

• half-fat crème fraîche↗200g g
• garlic clove↗1

  crushed

• small pack flat‑leaf parsley↗½

  finely chopped

• short bamboo skewers24

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.

2. 2

   Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.

3. 3

   Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.

4. 4

   When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.