6 large chorizo sausages (around 400g in total), cut into large chunks (about 4 pieces per sausage)
1 fennel, topped (reserving fronds) and tailed, cut into eighths
1 sweet potato, peeled and cut into chips
1 white sweet onion (a regular yellow onion will do if you can’t find the sweet white Spanish ones), peeled and cut into eighths
400g tin of butter beans
A sprinkling of smoked paprika
A scattering of sea salt and ground black pepper
A drizzling of extra virgin
- Preheat the oven to 200C/180C fan/gas 6. Spread out the chorizo, fennel, sweet potato, onion and butter beans on a large baking tray, season with the paprika, salt and pepper, and drizzle with olive oil. Place in the oven for 40 minutes. The sweet potatoes should be cooked through and the fennel soft, oozing with orange-coloured paprika oil from the chorizo, which will turn the onions red.
- Serve the traybake in individual bowls. Sprinkle with fennel fronds, if wished. (You’ll need a spoon as well as a knife and fork to catch all the sauce!)
Adapted by Claire Coleman from The 10-Hour Diet by Jeannette Hyde, published by Gallery UK, price £8.99. To order a copy for £7.64 until 2 February, go to mailshop.co.uk/books*.
WARNING The 10-Hour Diet is not recommended for anyone with a history of eating disorders, or if you are already a type 1 or type 2 insulin-dependent diabetic unless closely monitored by a medically qualified doctor. If using this diet in the early signs of out-of-range blood sugar levels, talk to your doctor before trying it. And if you are taking prescription drugs, check in regularly with your doctor or consultant while following this diet. Never change your medication without consulting the doctor who has prescribed it.
Food styling: Lou Kenney. Prop styling: Charlie Phillips