Chipolatas in Tomato Sauce with Rosemary Potatoes
Spanish ﬂavours are echoed in this recipe while the origin could not be any more British. Chipolatas are, in our opinion, not eaten enough. Don’t get us wrong, we adore a plump Cumberland as much as anyone. However, chipolatas are a bit more fun. They are like grown-up party sausages, not to mention that they cook faster!
This is a deceptively simple recipe that seriously delivers in taste! Starting by preparing a simple tomato sauce, walnuts are pulverised with a pestle and mortar and then added to the sauce, thickening it slightly and adding a delicious, nutty contrast. Fresh basil lightens up the mixture, lifting all the ﬂavours and completing a sauce that rivals the best ketchup. Smoky, sweet and slightly spicy paprika is dusted liberally over the sour cream-topped baby new potatoes. Great with a robust red wine like a Pinot Noir or Cabernet Sauvignon!