Chorizo, new potato & haddock one-pot

• extra-virgin olive oil↗1 tbsp tbsp

  plus extra to serve

• chorizo↗50g g

  peeled and thinly sliced

• salad or new potatoes450g g

  sliced (I used Charlotte)

• dry sherry↗4 tbsp tbsp

  or more if you need it (or use white wine)

• skinless thick fillets white fish↗2

  (I used sustainably caught haddock)

• good handful cherry tomatoes

  halved

• bunch parsley↗20g g

  chopped

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.

2. 2

   Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.