The Leader Nelson edition

SPANISH KUMARA POCKET WITH CHORIZO AND CHIPOTLE SOUR CREAM

- Spanish kumara pocket 150g baby orange kumara Chorizo stuffing 100g mild chorizo sausage 2 cloves garlic 50g roasted red capsicum (store-bought) red onion tomato 1 handful baby spinach leaves 11⁄ tablespoon­s parsley leaves zest and juice of lemon Chip

Ready in: 35 minutes Prep: 15 minutes Cook: 30 minutes Serves: 1 Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.

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