A guaranteed crowd pleaser, this potato, pea and chorizo warm salad does all the hard work on flavor without needing much ...

“It’s an air-cured meat product that uses pork shoulder and spices to create a preserved, edible link that can be eaten without having to cook [it].” Making chorizo is an artisanal process ...

Cook until the tomatoes have just begun to soften into a sauce, about 5 minutes. Peel the casing off the chorizo if necessary and then half or quarter each round depending on size. Add to the pan ...

Using a knife, make a deep cut in the side of each chicken ... In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground ...

White fish and chorizo combine like a dream. Top them with a saffron aioli for a rich and creamy heaven. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the aioli, bake the potato for 1 hour.

My kids are little, but I’ve discovered a way to make our family taco night a teensy bit more refined by secretly adding spiced chorizo, chickpeas (bonus veg!) and, of course, the smoky char of ...