NEXT week is national potato week – a seven-day celebration of the spud.

One of the world’s most versatile ingredients – they are free from fat, sodium and cholesterol – potaoes have had a presence on our plates for more than 450 years.

Chorizo and potato tapas

This quick and easy dish takes only 10 minutes to prepare and just five or six minutes to cook.



350g new potatoes thickly sliked
225g whole chorizo sausage
1 red pepper dice
half bunch spring onions diced
2 tomatoes diced


Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for five or six minutes until tender. Drain.

Meanwile, remove the skin from the chorizo and slice. Fry in a nonstick fying pan with the pepper for two or three minutes. Add the spring onions, tomatoes and potatoes and cook for two or three minutes until heated through. Serve with salad as a light lunch or supper.