- 1 tbsp extra-virgin olive oil, plus extra to serve
- 50g chorizo, peeled and thinly sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 450g salad or new potatoes, sliced (I used Charlotte)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tbsp dry sherry, or more if you need it (or use white wine)
- 2 skinless thick fillets white fish (I used sustainably caught haddock)
- good handful cherry tomatoes, halved
- 20g bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- crusty bread, to serve
Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.
Minted butter-baked potatoes
Sit 750g new potatoes in the middle of a large sheet of foil on a baking tray. Dot with 50g butter and season well. Seal the sides of the foil to make a parcel. Roast at 220C/fan 200C/ gas 7 for 1 hr. Open the bag, toss potatoes in their butter, then tear in a large handful mint and serve.