This simple Spanish dish is a delightfully spicy take on the British classic bangers and mash, with an irresistible side of cooling aïoli.
KCAL:
412 per serving
SATURATED FAT:
3.3g per serving
PREPARATION TIME:
5 minutes
COOKING TIME:
20 minutes
INGREDIENTS (SERVES 2):
- 500g baby/new potatoes
- Olive oil
- 400g tin of chopped tomatoes
- 4 tbsps balsamic vinegar
- 1-2 tsps smoked paprika
- 1-2 tsps
- Caster sugar
- 150g chorizo ring
- Handful flat leaf parsley
For the aïoli:
- 3 garlic cloves
- 2 egg yolks
- 1 pinch of English
- Mustard powder
- 275ml sunflower oil
- ¼ lemon (optional)
Photography: Miles New
METHOD
Step 1: Preheat oven to 220˚C/fan 200˚C/425˚F/gas mark 7. Season potatoes with salt and pepper and drizzle with oil. Roast for 20 minutes.
Step 2: Pour the chopped tomatoes into a pan over a medium heat. Add the vinegar, paprika and sugar to taste, a drizzle of oil, and salt and pepper. Simmer for 15 minutes.
Step 3: Peel garlic cloves for the aïoli, blitz in a food processor with egg yolks and mustard powder. Keeping the processor running, slowly add half the oil then add the rest in a steady drizzle. Add a squeeze of lemon juice, if using.
Step 4: Peel and chop chorizo into chunky pieces and stir into the tomato sauce. Cook for five minutes then pour over the hot potatoes and top with aïoli, tear over parsley leaves and serve.
From Fast, Fresh And Easy Food by Lorraine Pascale (£20, HarperCollins)
