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1 hour 10 minutes
1kg Maris Piper potatoes
1 x 450g packet large vine tomatoes
1 x white onion
Juice ½ lemon
2 x small red chillies
50g Bramwells tomato ketchup
3 x tablespoons Spanish olive oil
3 x cloves garlic
1 x 100g Sonetta chorizo pamplona
Preheat the oven to 175°C/347°F/Gas Mark 4.
Peel and finely chop the onion and garlic.
Sauté them in a saucepan with one tablespoon of oil, for 5 minutes.
Chop the tomatoes and add to the pan.
Half the chillies, remove the seeds, chop finely and add to the pan along with the water, lemon juice and tomato ketchup.
Season with salt and pepper, simmer, covered for 30 minutes.
Meanwhile, peel the potatoes and cut into 25mm/1 inch cubes.
Heat the remaining oil in a metal roasting tray.
Add the potato cubes, season and put them in the oven to cook, stirring occasionally for 25 minutes at 175°C.
Liquidise the sauce. Chop the chorizo and add to the tomato sauce.
Drain the oil from the potatoes, add the tomato sauce and return to the oven to warm through for 10 minutes.
For a vegetarian option just omit the chorizo.
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