Start the day with this rustic, beautiful brunch dish of crispy, smoked paprika-flecked potatoes with rosemary, crushed garlic and fried eggs
- 100g cooking chorizo, cut into pieces
- 2 tbsp extra virgin olive oil
- 400g boiled potatoes, slightly crushed
- garlic cloves, crushed in their skins
- 2 rosemary sprigs
- 2 eggs
- 2 parsley sprigs, leaves picked and chopped
- smoked paprika, to taste
MethodAllow the chorizo to form a crust before turning.
- 500g baby new potato
- 2 onions, sliced
- 2 red peppers, deseeded and cut into strips
- 200g cooking chorizo, sliced
- 4 eggs
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
- 2 tbsp olive oil
- 10 chicken leg pieces (or 10 each thighs and drumsticks)
- 4 heads fennel, trimmed, cut into wedges
- 200g chorizo, cut into chunks
- 5 leeks, trimmed and thickly sliced
- 6 garlic cloves, thinly sliced
- 2 tsp hot smoked paprika
- 150ml dry sherry
- 750g large or plum tomatoes, quartered
- small bunch coriander, leaves only
- On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
- Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the Sherry. Let bubble for 1 min, stirring well, taste, then season.
- Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
- Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.
- 4 tbsp olive oil
- 4x 175g pieces of smoked haddock fillet, with the skin on
- 350g piece of chorizo sausage, cut into thin slices
- 1 small garlic clove, finely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegar, plus a splash
- 16 new potatoes, cooked
- 4 eggs
- 140g bag watercress
- Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
- Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
- Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
- Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
- To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.