New potatoes with chorizo & broad beans

Name: New potatoes with chorizo & broad beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 500 g pack miniature potatoes; 1 tbsp extra virgin olive oil, plus extra to serve; 190 g pack Cooks’ Ingredients Cooking Chorizo, skin removed, roughly chopped; 1 echalion shallot, finely chopped; 250 g broad beans (podded weight); 1 tbsp sherry vinegar; 20 g pack tarragon, leaves finely chopped

Serve this Spanish-inspired dish alongside white fish or scallops, or keep things simple by just topping the salad with a fried egg for a main meal.

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Serves2
CourseSide
Prepare5 mins
Cook15 mins
Total time20 mins

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500g pack miniature potatoes
1 tbsp extra virgin olive oil, plus extra to serve
½ x 190g pack Cooks’ Ingredients Cooking Chorizo, skin removed, roughly chopped
1 echalion shallot, finely chopped
250g broad beans (podded weight)
1 tbsp sherry vinegar
½ x 20g pack tarragon, leaves finely chopped

Cook the potatoes in boiling salted water for 12-14 minutes until tender; drain. Meanwhile, set a large frying pan over a medium-high heat with the oil, then cook the chorizo, squashing the sausage into the pan with the back of a spoon. Fry for around 3 minutes until it begins to colour and release its oil. Add the shallot, cook for 45 seconds, stirring regularly, then add the broad beans. Stir and sauté for 30 seconds before adding 75ml water. Bubble for a couple of minutes, until the liquid has evaporated and the beans are al dente.
Stir through the potatoes, then add the vinegar, tarragon and plenty of freshly ground black pepper. Transfer to a serving bowl and drizzle over a glug of olive oil.

Typical values per serving when made using specific products in recipe