Peri-Peri Pilchard Bake

30 Minute Meal | 4-6 Servings

Ingredients

  • 2 cans Glenryck Pilchards in Hot Chilli Sauce
  • 2 large sweet potatoes (peeled and cubed)
  • Knob of butter/margarine
  • 1 onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 3 bell peppers (cut into medium squares)
  • 1 tbsp peri-peri spice
  • 2 tbsp hot sauce from pilchards
  • Salt and pepper
  • Drizzle of honey
  • 400ml cream
  • 75g breadcrumbs
  • 20g butter/margarine

Method

1. Pre-heat the oven to 180°C.
2. Drain pilchards from hot sauce and set sauce aside for later.
3. Boil sweet potato in salted water until tender. Drain and set aside.
4. In a pan, sweat the onions in the butter until soft, add the garlic and peri-peri spice and cook for another 2 minutes. Stir in the hot sauce.
5. Add the cream, whole pilchards, cooked sweet potato and bell peppers and gently mix through. Adjust seasoning with salt, pepper and honey.
6. Melt the butter and mix in the breadcrumbs until all coated.
7. Place in a casserole dish and top with breadcrumbs.
8. Bake in the oven for about 15 minutes or until golden (if breadcrumbs start to brown too quickly, cover with tin foil).

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