4 good-sized potatoes, peeled and cubed
2 tbsp olive oil
1 small onion, peeled and finely chopped
150g diced cooking chorizo
2 cloves garlic, peeled and crushed
2 tsp smoked paprika
A good pinch of chilli powder
1 tsp ground cumin
400g can plum tomatoes
Squeeze lemon juice
Sea salt and black pepper
Place the potatoes in a pan of boiling salted water. Cook until just tender. Drain and cool a little. Heat a large frying pan with olive oil. Add onions and chorizo and potatoes, season with sea salt and black pepper. Cook until the onions are soft and the potatoes start to brown a little, and then add the garlic, paprika, chilli powder, cumin and tomatoes. Cook until the potatoes are completely cooked and the tomatoes have thickened. Then add the peas and cook for a further 2 minutes. Add a good squeeze of lemon juice; taste and season again, finish with chopped parsley.
Tip: To make it more substantial serve with a poached egg.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)