Spanish Style Chorizo Tapas

Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6

Cut the potatoes (skins on) into bite-sized cubes

Chop the peppers in half (scrape the seeds and pith out with a teaspoon)

Place the potatoes and peppers, skin-side up, on a baking tray (use tin foil to avoid mess!) and drizzle them with olive oil and season them with a pinch of salt and pepper

Put the tray in the oven for 25-30 min or until the potatoes are brown and crispy and the peppers are charred and blistered

Meanwhile, peel and slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the onion with a pinch of salt and cook for 10 min or until soft and caramelised

Meanwhile, chop the mini chorizo in half

Add them to the pan and cook them for a further 5 min

Meanwhile, peel and finely chop (or grate) the garlic 

Add the mayonnaise, chipotle paste and garlic to a mixing bowl with a drizzle of olive oil and a pinch of salt and pepper - this is your spicy aioli

Once the chorizo has had its 5 min, add the balsamic vinegar, honey and 2 tbsp [4 tbsp] water to the pan and cook for a further 5 min or until everything is coated in a sticky and caramelised balsamic glaze - this is your balsamic chorizo

Meanwhile, trim then slice the spring onion[s] finely 

Once done, transfer the cooked peppers to a chopping board and carefuly cut them into strips

Season with salt (preferably flaked sea salt) - these are your Padron style peppers