Packed full of colour and flavour – this recipe will become your new midweek go-to.
- CourseMain meal
- Cook30 mins
- Total time30 mins
Preheat the oven to 200ºC, gas mark 6. Roast the chipolatas until cooked through with no pink meat, and cook the spelt according to pack instructions (reserve about 50ml spelt cooking water).
Toss the Tenderstem in the drained oil from the peppers and add to the sausage roasting tray 15 minutes from the end of cooking time.
Blitz the peppers in a blender until smooth, then fold through the drained spelt. Add the reserved cooking water to loosen. Season and heat through. Serve with the sausages, broccoli, black pepper and a drizzle of olive oil.