Chorizo and Vegetable Bake

Ingredients

1tbsp Extra Virgin Olive Oil

1 Celeriac (peeled and thinly sliced)

5 Medium-Large Potatoes (thinly sliced)

2 Leeks (sliced)

2 Garlic Cloves (finely diced)

1 Chorizo Sausage (cut into small chunks)

Rosemary

½ pint Vegetable Stock

1tbsp Plain Flour

100ml Soy Milk

Method

1. Heat the oil in a frying pan and fry the chorizo for 5 minutes. Add the leeks and garlic and cook for another 5 minutes. 
2. Combine the vegetable stock, the rosemary and the soy milk with the flour stirring continuously to remove any lumps. 
3. In an ovenproof dish creates 2 layers of potato and celeriac, then add a layer of the leek and chorizo mixture. 
4. Repeat until all the ingredients have been used, make sure the top layer is potato and celeriac! Pour over the stock gently then season the top with salt, pepper and a pinch of chilli flakes. 
5. Bake in the oven at 180 for 45-50 minutes or until the top is nice and crispy.

Serve simply with a nice salad. The salad I made is really quick and simple: roughly chop a fresh lettuce, slice up an apple and toss with ½tsp Dijon mustard, 1tsp olive oil, a squeeze of lemon juice and some black pepper.

This recipe makes a really hearty meal out of some simple ingredients and easily takes you towards the daily target of ‘5 a day’ that we all aspire to! Additionally, this is simple to cook and allows you to spend the time this takes in the oven doing other things which makes this a perfect midweek meal. The chorizo is the key in this dish so make sure you get a good one; if you’re in Edinburgh then look no further than Lupe Pinto’s deli in Tollcross - ask for the spicy one, it’s so good! Make sure you fry the chorizo long enough to brown it all over otherwise it may start to fall apart in the oven.

If you’re not off dairy like I am, this would be awesome with some grated cheddar cheese on top. Also, if you don’t have celeriac, just add a couple more potatoes to the recipe - though I highly recommend the celeriac for a slight difference in flavour. Finally, this can also be made into a vegetarian dish if you remove the chorizo, just add a teaspoon of paprika to the leeks in the frying pan.