Butter Gold and Chorizo Patatas Bravas

METHOD

1. First job is to cut the potatoes into big cubes (Michel likes to keep the skins on!).

2. Place the potatoes in a pan of salted cold water, bring to the boil, simmer for abut 15 mins until tender, drain, and set aside.

3. While the potatoes are cooling down, start to make the sauce by lightly frying some sliced onions & chopped garlic. Add the cumin, cayenne pepper and vinegar.

4. Cook until the onion & garlic have gone translucent then add the passata and season well.

5. Let the sauce simmer away for 5-10 minutes and add a little fresh oregano at the end.

6. Once the sauce is finished cooking, fry the chorizo coins on a med heat in a non-stick pan for 2-3 mins to release the natural oils, add the peppers and cook for 2-3 mins.

7. Add the Butter Gold potatoes and cook for a further 2-3 mins or until the potatoes have absorbed the oil from the Chorizo.

8. At this stage you can blitz the sauce with a blender if you like it fine or leave it rustic. Either way, mix in some yogurt.

9. Serve in a steep sided bowl and garnish with spring onions.

What you will need