Tatties Bravas with Wild Venison & Pork Chorizo

Put the potatoes on to boil until cooked.

In a roasting pan, add all veg, drizzle with Rapeseed Oil, smoked paprika and add a good twist of cracked black pepper and sea salt. Mix well and roast for 20-30 mins.

Remove the red pepper from roasted veg and drizzle the remaining roasted veg with Chilli & Red Pepper Dressing Sauce, then roughly blitz the mixture in a food processor until you've got a tomato sauce with texture.

Drain your potatoes and allow to dry.

Gently fry the slices venison & pork chorizo for 5 mins in a large deep frying pan, then remove the chorizo.

Add the potatoes to the pan, then the tomato sauce, and finally the roasted peppers. Mix gently.

Serve with a sprinkling of freshly chopped parsley and smoked paprika.
Serves 4

5 large Record potatoes (peeled and roughly diced)
1 red pepper (chunky slices)
1 red onion (sliced into rings)
4 tomatoes (halved)
2 cloves garlic (minced)
Chilli & Red Pepper Dressing Sauce
Rapeseed Oil
Venison & Pork chorizo (sliced)
Smoked Paprika
Flat Leaf Parsley
Fresh Food Express Ltd

The recipe is from:
Fresh Food Express Ltd
Myreside House, Myrseside Farm
DD11 5RL By Montrose
[email protected]

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