Here is what I did with your lovely Yorkshire Chorizo….

PB's chorizo and potato salad

Used…

• 1 bag of mixed leaf salad
• 4 of Will’s Church End Farm eggs
• The Chorizo – both of them
• Small bag of pine nuts
• 1 lemon
• Handful of sweet small tomatoes
• A dash of your rapeseed oil
• Tin of chickpeas
• Handful of new potatoes
• Salt and pepper

Did….

1. Salad leaves went into a large salad bowl, with the tomatoes.
2. Dry fried the pine nuts and then dropped them onto the top of the leaves when going brown.
3. Boiled the eggs and cut them into 4 and put them on top of the leaves.
4. Sliced the new potatoes and added them,
5. Slices the chorizo and fried it in a good glug of rapeseed oil.
6. When they were starting to crisp I added the chick peas and let them soak up the oil.
7. Then all the oil, peas and chorizo went onto the leaves.
8. Added a glug of the oil and squeezed over the lemon juice and added some salt and pepper.
9. Gave it a good mix up with my hands.

Had it with alcoholic ginger beer that I drank as cooking followed by white wine!  Twas Paganum-tastic

Cheers

PB

Submitted to the Yorkshire Chorizo Recipe Competition, best recipe/photo will be chosen at the end of June and wins a box of Yorkshire Chorizo!