Spelt Recipe with Chorizo, Sweet Potato, Red Onion & Spinach
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Spelt Recipe with Chorizo, Sweet Potato, Red Onion & Spinach

This spelt recipe is a robust, substantial autumnal dinner – any leftovers will make for a really superior lunchbox. Use pearl barley if more readily available than spelt.

Serves 4


150g spelt or pearl barley, rinsed
350g chicken stock
2 large sweet potatoes, peeled and cut into 2cm chunks
1 red onion, peeled and quartered
5 cloves of garlic, skin on
225g cooking chorizo, cut into 2cm chunks
1 tbsp olive oil
300g spinach, roughly chopped
1 lemon, juice only
Sea salt and freshly ground black pepper


1. Preheat the oven to 160°C fan/180°C/gas 4.
2. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, onion and garlic.
3. Rub the chorizo with the olive oil and scatter over the pearl barley mixture.
4. Cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.
5. Remove the foil and stir in the spinach. Season to taste with the lemon juice, sea salt and freshly ground black pepper, and serve hot.

The Roasting Tin Bio Rukmini Iyer is a food stylist and food writer living in London. After appearing on MasterChef 2013, she then went to cookery school and also trained at TM Kitchin’s ‘The Kitchin’. The Roasting Tin is filled with simple one dish dinners made with fresh and easy ingredients. Like one pot dinners, this is convenience cooking without scrimping on flavour or health.

Rukmini Iyer Rukmini Iyer


The Roasting Tin by Rukmini Iyer is published by Square Peg in Hardback at £16.99

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