Smokey Root and Chorizo Hash

A lovely brunch, lunch or supper combines meaty Spanish chorizo, sweet peppers and lovely, crisp root vegetables or simply potatoes.

This is a great meal to knock up for the morning after feel, when the senses need reviving, when punchy smoked paprika and chilli can knock you back into shape. Served with a fried egg, it takes some beating any time of day.

Feeds 2 to 3

2 tbsp olive oil
3 fat chorizo sausages, sliced
2 parsnips, peeled and cut into 2cm cubes
2 large carrots, peeled and cut into 2cm cubes
2 large potatoes, peeled and cut into 2cm cubes
1 onion, sliced
2 red peppers, sliced
2 cloves of garlic, sliced
1 tsps sweet smoked paprika
A pinch of chilli flakes
Salt and pepper


1 - Place the parsnip, carrot and potato in a pan. Cover with water, bring to the boil and simmer for 10 minutes or until tender. Drain and set aside to steam.
2 - In a large frying pan or wok, heat up the oil and then add the chorizo. Quickly stir fry until golden and some oil has been released. Remove with a slotted spoon and set aside on kitchen paper.
3 -  Add the onions and pepper. Stir fry until softened and beginning to colour. Stir the garlic through then remove with a slotted spoon and set aside on kitchen paper.
4 - Add the drained root vegetables and cook until golden and as crisp as you can get them. Return the onion and chorizo along with the paprika and chilli and combine thoroughly. Taste for seasoning.
5 - Serve in bowls with an optional fried egg on the top, optional squirt of tomato ketchup and crusty bread.

Salmon and Mint Cous Cous

This is a lovely, simple summer salad that takes little time to knock up so that you can enjoy the sun - when it decides to appear.

If you aren't a fish fan, replace with sliced ham, cooked chicken, anything really. Add some toasted almonds to give flavour and crunch.

Salmon and Mint Cous Cous
Serves 4

250g Cous Cous
250ml boiling water
Cherry tomatoes, halved
Half a cucumber, peeled and diced
6 spring onions
2 fillets of cooked salmon
1 clove of garlic, crushed
3 tbsp olive oil
2 lemons, squeezed
A handful of parsley and mint each, chopped
Salt and pepper

1 - Put the Cous Cous into a large mixing bowl, pour on the hot water and cover. Leave for 5 minutes then fluff up with a fork.
2 - To make the dressing, mix together the garlic, lemon juice, olive oil and seasoning.
3 - Stir the chopped veg, fish and dressing together. Finally, stir in the fresh herbs and serve with crusty bread or toasted pitta bread and more wedges of lemon.