Slow cooker chocolate orange sponge pudding
Slow cooker chocolate orange sponge pudding
This dish is a fantastic accompaniment to many of our dishes. Its simple and quick to but together and full of flavour. One of our frequent choses.
Ingredients
1 medium red onion, cut into wedges.
1 bell pepper, thickly sliced.
1 medium sweet potato cut into 2cm cubes.
20 cherry tomatoes, pierced.
2 celery sticks, thickly sliced.
10 whole garlic cloves.
1 tsp rapeseed oil
1 tbsp balsamic vinegar.
2 tbsp sweet chilly sauce (we use Encona Thal Sweet Chilli Sauce)
Method
Pre-heat oven to 200°
Part boil the potatoes for 4 minutes and drain.
Add all chosen vegetables and garlic into a suitable roasting tin (apart from mushrooms and chorizo if selected, see additions below).
Sprinkle over the rapeseed oil, balsamic vinegar and sweet chilli sauce.
Roast for 40-50 mins until thoroughly cooked
Additions
We sometimes add chorizo and or mushrooms, dependant on the main course.
150g Mushrooms, sliced.
200g chorizo skinned and cut into discs.
Add the mushrooms and or chorizo 10 minutes after of the start of cooking
Serves 2