0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

CHORIZO ROLL

Who’s up for this classic combo: crusty ciabatta stuffed with hot spicy chorizo, peppery rocket, sweet red peppers and a drizzle of extra virgin olive oil. Simple as that.
READY IN

15 mins

COOKING TIME

10 mins

PREP TIME

5 mins

SERVES

serves 2

ingredients

  • Brindisa Cooking Chorizo
IN STOCK
  • Few handfuls of rocket
  • Jar of Navarrico Whole Piquillo Peppers
IN STOCK
  • Extra Virgin Olive Oil

If you’re too hot and bothered to travel to Borough Market, or you live too far from London, why not make it at home!

Method

1. Cut the chorizo in half, lengthwise, and fry on medium heat until caramelised and juicy. Add to the pan the peppers and cook for a few minutes on each side.

2. Then just add both to a hot crusty roll with a handful of rocket.

3. If you want to get a bit cheeky, add a dollop of punchy mojo verde or smoked alioli.

ingredients

  • Brindisa Cooking Chorizo
(Each)
IN STOCK
  • Few handfuls of rocket
  • Jar of Navarrico Whole Piquillo Peppers
IN STOCK
  • Extra Virgin Olive Oil

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top