This meal is the real deal


WELCOME to The Extra’s brand new food page.

Let’s face it, the westend is full of cafés, restaurants and eateries all vying for attention with fresh produce and locally-sourced ingredients.



All well and good, but few of us can afford to eat out every night — not to mention all those bookings we’d have to make come the weekend.

Luckily, the westend is also a wonderful place to pick up quality ingredients. Whether it’s an established butcher or the farmers’ market at Mansfield park, there are plenty of options for the discerning food shopper.

Glasgow city council has even announced the arrival of a new market on the same spot, so those of us who can’t attend the usual slot (every second Saturday) can head along on a Tuesday instead.

While it’s less than practical to imagine we can buy everything we need at a market stall, it’s possible to mix a few key fresh ingredients with supermarket buys for a cheap but tasty meal.



And that’s why The Extra will be providing recipe ideas each week — to tickle taste buds, inspire creativity in the kitchen and prove that good food doesn’t have to come at a price.

First up is a Spanish summer casserole — a great one-pan dish for sunny days, and perfect served with crusty bread and fresh salad.

Ingredients (serves 2-3):

4 chorizo sausages, sliced to bitesized pieces

1 pepper, roughly chopped

1 red onion, sliced

1 sweet potato, chopped

1 potato, chopped

100g closed cap mushrooms, halved

100g cherry tomatoes, whole

1 red chilli, finely chopped

2 cloves garlic, crushed

Olive oil

Smoked paprika (to taste)


Preheat the oven to 200C and prepare ingredients – leave the vegetables chunky, but approximately the same size.

Place garlic, chilli, potatoes, onion and pepper in a roasting tin, toss in a small drizzle of olive oil (not too much, as the sausage will provide more oil later) and season, then roast on the middle shelf for 20 mins, stirring occasionally.

Add mushrooms, tomatoes and chorizo. Sprinkle with a light dusting of paprika and toss until everything is coated.

Return to the oven for 15 minutes.

Serve right away with crusty bread (pictured is tomato bread) and side salad.

Tip: I like to dress the salad with a DIY vinaigrette of olive oil, balsamic vinegar and brown sugar (quantities according to taste) — or pick up a ready-made version from any supermarket.