Nigel Slater's Recipe for Sweet Potato and Chorizo

Wash 2 medium-sized sweet potatoes, then put them in a steamer basket or colander and place them over a pot of boiling water, cover with a lid and cook in the oven. steam until tender but still slightly firm to the touch, about 12-15 minutes.

Prepare the vinaigrette: add 3 tablespoons of vegetable oil in a shallow pan. Peel 2 cloves of garlic and mince them very finely. Heat the oil over medium heat, then add the garlic, let it fry for 3 or 4 minutes and taking care that it does not turn darker than pale gold. While it browns, finely grate a medium-sized red chili pepper and add it to the pan, allowing it to cook for only a minute or two. Stir in 1 tablespoon of honey, allow to melt, then add the juice of a lime and 3 teaspoons of soy sauce. Let everything bubble for about a minute, then remove from heat.

Cut 4 plump chorizo ​​sausages into thick slices and set aside. Remove the sweet potatoes from the steamer and peel off the skin. Cut them into thick slices and place them on a foil-lined baking pan. Heat a top grill, lightly brush the sweet potato slices with oil, then broil for 4-5 minutes. Brush them generously with the vinaigrette and continue cooking for a few minutes until they sizzle. Remove and place on a serving platter and keep warm.

Grill the chorizo ​​and serve with the chilli sweet potatoes. Enough for 2

The sweet quality of sweet potato works wonderfully with paprika chorizo, but you can use a potato main if you prefer. Steam a few medium-sized potatoes whole, then slice them thickly, as above.

If you fancy a cloud instead of mash with your chorizo, steam the sweet potatoes as above, but mash instead of slicing, using the honey-chilli vinaigrette in place of the butter, pouring it over the mash with as you go.

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