La Pantera's Chorizo, Feta & Parmentier Potato Tacos

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Cut the potatoes (skin on) into small, bite-sized cubes

Add the cubed potatoes to a baking tray with a pinch of salt and pepper and a drizzle of vegetable oil

Put the tray in the oven for 20-25 min or until golden and cooked through – these are your parmentier potatoes

Meanwhile, grate the carrot[s] (no need to peel)

Add the grated carrot to a bowl with the pickled red cabbage and a drizzle of olive oil, then give everything a good mix up and set aside for later – this is your cabbage slaw

Combine the mayo and chipotle paste in a small bowl – this is your chipotle mayo

Strip the rosemary and thyme leaves from their stems, discard the stems

Heat a large, dry, wide-based pan over a medium heat

Once hot, add the diced chorizo and cook for 4-5 min or until golden and crispy

Meanwhile, add the tortillas to a baking tray and put the tray in the oven for 2-3 min or until warmed through (alternatively, add them to a plate and microwave!)

Cut the feta into small cubes

Trim, then finely slice the spring onion[s]

Once the chorizo becomes crispy, add the rosemary and thyme leaves and cook for 1 min or until fragrant

Then, add the Chinese rice wine and cook for 1 min or until evaporated – this is your chorizo filling