Smoked Mackerel and Chorizo Potatoes

Ingredients

200g piece chorizo, roughly chopped

2 small onions, chopped

900g potatoes, cut into small cubes

250g cherry tomatoes, halved

4 peppered smoked mackerel fillets, skinned

Large handful of fresh parsley leaves, chopped

Method

1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.

3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.