Crispy potatoes with chorizo and avocado crema recipe

Preheat your oven to 180°C/160°C fan/gas mark 4. Bring a large saucepan filled with hot water to a boil. Add the potatoes (650 g) and boil for 5-7 minutes, until the potatoes are tender. Drain the potatoes and leave them to one side to cool. Once cool, quarter the potatoes.

Cut the chorizo sausages (3) lengthways and then finely chop. Heat a small frying pan over medium-high heat and add a splash of olive oil. Add the diced chopped chorizo and cook for 3-4 minutes, until crispy. Remove the chorizo from the pan with a slotted spoon and pop onto a kitchen-towel-lined plate.

Add the onions (1) to the frying pan and cook for 3-4 minutes until softened. Add the garlic (1 clove) and cook for 2 minutes, before adding the tomato puree (2 tsp), sherry vinegar (1 tbsp), chopped tomatoes (1 tin) and chilli flakes (1 pinch). Simmer for 10-12 minutes, until thickened and reduced. Remove from the heat and set aside.

Meanwhile, scoop out the avocado flesh (1 pack) into a food processor and pulse until you have a coarse paste. Add the soured cream (50 ml), lime juice (1) and coriander (10 g). Season with salt and pepper and then blend again until smooth.

Transfer the crispy chorizo to a baking tray and pop into the oven to heat through. Add a splash of light olive oil to a large frying pan. Once hot, add in the potatoes and cook for 6-8 minutes, until golden and crispy golden brown. Remove the potatoes from the oil using a slotted spoon and pop onto a kitchen-towel lined plate. Transfer to a mixing bowl and toss with salt and pepper. Add the potatoes to a large bowl and season with salt and toss well.

Serve by spreading the spicy tomato sauce onto the base of your serving plate. Top with the crispy potatoes. Sprinkle over the grated Manchego cheese (50 g) and then the crispy chorizo to serve. Spoon the avocado crema into a bowl to serve alongside.