Simple and full-flavoured, this relies on the paprika flavour of good cooking chorizo for its success. Smaller, more waxy potatoes are best as they’ll hold their shape. Serve this dish on its own or with roasted chicken, fish or a fried egg.
Serves 2
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- 300g potatoes, scrubbed but left whole and unpeeled
- 200g purple sprouting broccoli, trimmed if necessary
- 1 tbsp light olive or sunflower oil
- 1 cooking chorizo (about 100g), skinned and crumbled
- Juice of half a lemon
- Handful of parsley leaves, chopped
- Salt and black pepper
1. Bring the potatoes to the boil in a pan of cold, salted water. When simmering, cook for 15–20 minutes, depending on size, until tender. Drain and leave to dry.
2. Boil or steam the purple sprouting broccoli for 3–4 minutes, until just tender. Drain and refresh in very cold or iced water to stop the cooking process and preserve the colour, then drain again.
3. Cut the cooked potatoes into wedges. Heat the oil in a frying pan. Add the chorizo and potato and fry on a medium heat for a few minutes to cook the chorizo through and crisp the potato.
4. Add the broccoli and fry for a minute or two more to warm it through. Season with salt and pepper.
5. Serve with a squeeze of lemon juice and a sprinkling of chopped parsley.