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)
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Tuscan potatoes and chicken recipe
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
This campaign was originally produced in the framework of a programme co-financed by the European Union