One-tin Spelt with Chorizo, Sweet Potato, Red Onion & Spinach

If you're in need of a quick, low-maintenance dinner this one-pan spelt with chorizo and sweet potato recipe from The Roasting Tin is perfect.

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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
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min


150g spelt or pearl barley, rinsed
350ml chicken stock
2 large sweet potatoes, peeled and cut into 2½cm 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


Preheat the oven to 160°C fan/180°C/ gas 4. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, onion and garlic. Rub the chorizo with the olive oil and scatter over the pearl barley mixture.

Cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.

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.

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