Earthy brown lentils are simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot stew inspired by the Spanish dish lentejas con chorizo.

Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes. Stir regularly to avoid any colouring. Add the chorizo and fry for 5 minutes ...

Prick the potatoes all over with a fork and microwave ... Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped ...

then pour into warm bowls and top with a few pieces of cooked chorizo, with a drizzle of the oil from the pan over the top. You can use leftover mash in place of some or all of the raw potato, but ...

Mexican Chorizo con Papas can also be made using leftover boiled or mashed potatoes. Try adding shredded cabbage, and make a real hash of it. Into a hot pan, put the fresh chorizo meat.

Remove the chorizo from the pan and set aside ... Leave the skin on 570g potatoes and cut into large chunks. Add to the pan and fry for a minute, stirring frequently. Then add 1.5l hot chicken ...

If you’re looking for a hearty, flavorful, and easy meal, this Fried Potatoes and Onions with Smoked Polish Sausageis the ...

After about 5 minutes add the chorizo. Leave to cool then combine with the chopped potatoes and halloumi and thyme. Season with salt and pepper. 2. Lightly roll out the pastry just a little on a ...