With summertime quickly approaching and an abundance of delicious fresh vegetables coming into season, I love nothing more than cooking up a summer stew that my whole family can enjoy! Simple, easy and delicious this ratatouille inspired dish is healthy and hearty. Once prepped, all you have to do is pop it in the oven, leaving plenty of time to enjoy having your friends and family around the table. Topped with a pack of Porky Whites Chipolatas this dish doesn’t last long in my household!
To make my oven baked summer stew, you will need the following:
• 1 pack of Porky Whites Chipolatas
• 1 red pepper, cut into bite-sized pieces
• 1 orange pepper, cut into bite-sized pieces
• 2 courgettes, cut into bite-sized pieces
• 1 red onion, cut into wedges
• 4 tbsp olive oil
• 3 garlic cloves, crushed
• 400g can cherry tomatoes
• Salt and pepper to taste
• 4 potatoes, cut into bite size cubes
Heat oven to 200°C (Fan 200°C), Gas mark 7.
Place the cut cubes potatoes into a bowl and mix with 1 tbsp of olive oil, 1 clove of garlic and season. Then into a baking dish large enough to fit them in a single layer. Cook in the oven for approx 20-30 minutes.
Place the onion, courgettes and red and orange pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
Meanwhile, heat the remaining olive oil in a frying pan and cook the Chipolatas for about 5/10 mins until browned on all sides.
Stir the garlic and chopped tomatoes into the veg, season again and place the Chipolatas, then the potatoes on top and return to the oven to cook for a further 20 mins until the vegetables are tender.
Dish up and enjoy!
We are pleased to announce the winner of the Porky Whites British Food Fortnight Competition - Heather Rodger for her tangy tray bake! She has won a month’s supply of her favourite Porky Whites sausages.