Serves 2. Quick and easy.
300gms of small waxy potatoes. Scrubbed but unpeeled.
200gms of washed purple sproutig broccoli.
1tbs of light olive oil.
100gms of cooking chorizo. Skinned and crumbled.
Or 100gms of vegetarian chorizo sausages.
Juice of 1/2 a lemon.
Chopped fresh parsley.
Salt and pepper to taste.
Bring the potatoes to the boil in cold, salted water. Cook for around 15-20 mins until tender. Drain and set aside.
Steam or boil the broccoli until just tender. Approx 3-4 mins.
Cut the potatoes into wedges and heat the oil in a frying pan. Add the potatoes and chorizo. Cook until crispy then add the broccoli to heat through.
Serve in a warmed bowl with chopped parsley and lemon juice.
This can be served as a side dish, with a poached egg or grilled white fish.