SPELT WITH CHORIZO, SWEET POTATO, RED ONION & SPINACH
A robust, substantial autumnal dinner – any leftovers will make for a really superior lunchbox. Use pearl barley if more readily available than spelt. Remember to use your essential Falcon bake pans and plate set to serve...
Prep: 10 - 15 minutes
Cook: 1 hour
150g spelt or pearl barley, rinsed
350g chicken stock
2 large sweet potatoes, peeled and cut into 2cm chunks
1 red onion, peeled and quartered
5 cloves of garlic, skin on
225g cooking chorizo cut into 2cm chunks
1 tablespoon olive oil
300g spinach, roughly chopped
1 lemon, juice only
sea salt and freshly ground pepper
1. Preheat the oven to 160°C fan/180°C/ gas 4. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, onion and garlic. Rub the chorizo with the olive oil and scatter over the pearl barley mixture.
2. Cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.
3. Remove the foil and stir in the spinach. Season to taste with the lemon juice, sea salt and freshly ground black pepper, and serve hot.Recipe from The Roasting Tin by Rukmini Iyer