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Ingredients

Serves 4

For the Patatas Bravas

  • 4-6 large rooster potatoes, skin on & cut into wedges
  • Sea salt
  • 3-4 Rosemary sprigs
  • 3 cloves of garlic, skin on
  • 2 tbsp olive oil
  • 1 large shallot, finely diced
  • 2 cloves garlic, crushed
  • ¼ tsp chilli flakes
  • 3-4 roasted red peppers, scraped & cleaned
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 200g chopped tomatoes
  • Sea salt & freshly ground black pepper

For the Baked Mushrooms

  • 4 large Portobello mushrooms, clean and stalk removed
  • 120g Sobrasada sausage/chorizo sausage,
  • 25g pine nuts
  • 1 lemon, zest only
  • 20g dried panko breadcrumbs
  • 2 tbsp flat leaf parsley, finely chopped
  • Olive oil
  • Sea salt
  • 2 tbsp mayonnaise

Method

For the Patatas Bravas

  1. Pre heat the oven to 180°C ( 350°F/Gas Mark 4)
  2. Place the cut potato wedges on a baking tray lined with parchment paper
  3. Drizzle with olive oil & scatter over the rosemary sprigs and garlic
  4. Bake in the oven for 15 minutes & turn over and cook for a further 10-12 minutes until cooked through and golden
  5. Heat a pot over a medium heat and add the olive oil
  6. Add in the diced shallot & crushed garlic followed by the chilli flakes
  7. Mix well & add in the roasted red peppers and the tomato puree and increase the heat
  8. Sprinkle in the smoked paprika and the chopped tomatoes
  9. Stir to combine everything and break up the roasted red peppers using the back of the spoon
  10. Allow to cook for 12-15 minutes on a low heat
  11. Season with sea salt & ground black pepper. If the sauce begins to dry add a spoon of water.
  12. Once cooked, remove from the heat and allow to cool
  13. When serving the patatas bravas mix 2 spoonful's of the prepared tomato sauce along with the mayonnaise
  14. Serve the cooked potatoes in a bowl alongside the tomato dip

For the Baked Mushrooms

  1. Pre heat the oven to 180°C ( 350°F/Gas Mark 4)
  2. Place the mushrooms on a baking tray lined with parchment paper
  3. If using the sobrasada sausage, using a fork break it up & mash. If using chorizo sausage diced into bite size pieces
  4. Carefully divide the sausage amongst each of the mushrooms, pressing down firmly
  5. Scatter over the pine nuts & grate the lemon zest over each one
  6. Drizzle over a little olive oil & sprinkle over the panko breadcrumbs followed by the chopped parsley
  7. Finish with freshly ground black pepper
  8. Place in the oven to bake for 18-20 minutes, until the mushrooms are cooked through