Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
Place all the ingredients (except paprika, tomatoes and dip) onto 1 or 2 baking trays, and combine the ingredients together to coat in oil. Spread the ingredients out into a single layer on the baking tray(s). Sprinkle with a little paprika.
Place in preheated oven for about 25 minutes until tender and golden.
Scatter with tomatoes and serve as a pile with a dollop of your favourite dip, for example sour cream and chive and salad leaves.
4 Medium potatoes cut into small thin wedges
2tbsp Olive oil
100g Chorizo sausage, cut thickly
2 Red peppers, deseeded and cut into chunks
1 Red onion, peeled and thickly sliced
3 Tomatoes, roughly chopped
Sour cream and chive dip to serve (optional)
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
Great food made simple! Our easy tray baked lamb tagine is a delicious, comforting dish which can serve the whole family - check out our simple recipe here.
This campaign was originally produced in the framework of a programme co-financed by the European Union