Ingredients
- 4tbs olive oil
- 2 cloves of garlic, peeled and sliced
- 2 red peppers, deseeded and cut into chunks
- A sprig of rosemary
- 1tsp smoked paprika
- 1 tin (400g) chopped tomatoes
- 1 stock cube (vegetable or chicken)
- 1tbs honey
- 1 tin kidney beans, rinsed
- Salt
- Black pepper
- FOR THE MASH:
- 1.5kg potatoes, peeled
- 150ml milk
- 50ml olive oil
- 100g Parmesan, grated
- Salt
- White pepper
1 Put the olive oil in a pot with the garlic, peppers and rosemary. Cover and cook for 15 minutes over a gentle heat, turning once or twice.
2 Remove the rosemary and add the smoked paprika (and some diced chorizo if using) and continue to cook for a little while longer over a higher heat.
3 Add the tomatoes, crumbled stock cube, honey and kidney beans, then let everything blip and reduce for 15 minutes or so until the mixture becomes thick and unctuous. Season and put in a casserole dish.
4 Meanwhile boil the potatoes until soft and then drain them. Mash together with the milk, olive oil, Parmesan and seasoning.
5 Spoon the potatoes on top of the peperonata. This can all be done the day before if necessary, or frozen if required.
6 When ready to cook, set the oven to 185 degrees and bake for 25 minutes until golden.
