Patatas Bravas & Chorizo Salad

Preheat your oven to 200C/180C fan/gas 6.  

Bring a large pan of water to the boil and cook the potatoes for 20 mins. Drain and stand to allow them to steam dry. 

Heat 1 tbsp of oil in a frying pan over a medium heat. Once hot, cook the chorizo for 4-5 mins, stirring occasionally until browned and the chorizo has released its oils.  

Put the potatoes into a large baking tray and drizzle with 3 tbsp of olive oil and any oil from the chorizo released in cooking. 

Season with salt and pepper, toss to coat and roast for 35-40 mins – tossing halfway through. 

Whisk together the mayonnaise, lemon juice and paprika to make a punchy mayonnaise dip. 

When cooked, arrange the potatoes and peppers on a bed of Florette Crispy salad and top with the chorizo.  

A perfect side to Spanish cod or a meal on its own! Enjoy straight away with a pot of the pink mayo to whisk you away to sunnier climes.