Chorizo Al Vino With Parsley Potatoes & Roasted Garlic Mayo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crisped

Chop your waxy potatoes in half

Add your chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Peel and finely slice your red onion[s]

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings

Peel and finely slice (don't chop!) your garlic

Chop your parsley finely, including the stalks

Once the chorizo has started to crisp, add the sliced onion, sliced pepper and sliced garlic with your bay leaf[ves], tomato paste, red wine paste and 100ml [130ml] [170ml] boiled water

Cook for a further 2-3 min or until the sauce has slightly thickened – this is your chorizo al vino

Once the potatoes are fork-tender, add most of the chopped parsley (save some for garnish!), a knob of butter and a small pinch of salt and pepper – these are your parsley potatoes

Combine the roasted garlic paste (not a big garlic fan? Try using less!) and mayo in a bowl with a splash of cold water and season with a good grind of black pepper – this is your roasted garlic mayo

Wash your salad and pat it dry with kitchen paper