Pan-Fried Chorizo and Potatoes with Mushrooms Fry-Up

This easy fry-up is the perfect weekend brunch, made with fiery chorizo, earthy mushrooms and buttery new potatoes - it’s ever so simple.

chorizo (250 g)
new potatoes, par-boiled (500 g)
mushrooms, sliced (200 g)
4 sprigs fresh rosemary
1 onion, sliced
1 clove garlic, crushed
1 lemon

Fry the chorizo, chopped, in a large, dry pan until crisp. Remove and set aside, leaving the juices in the pan.

In the same pan, fry the cooked new potatoes, halved, until crisp and golden, adding a glug of oil if needed. Remove and set aside. Add a little more oil if needed, then fry the mushrooms with the rosemary until golden. Add the onion and the garlic then fry until lightly golden.

Return the potatoes and chorizo to the pan and cook for 2 minutes. Add the juice of ½-1 lemon, season and serve.

Makes 4 servings.