This delicious potato and chorizo salad is packed with Mediterranean flavours, using earthy Cypriot potatoes, red onion, parsley, paprika and caper berries. A great side dish, picnic sharer or hearty lunch.
Griddled asparagus with quail’s eggs and chorizo. A simple dinner-party starter. Once the egg, asparagus and chorizo are cooked, it's a quick an easy assembly job. Quail’s eggs are a bit fiddly to peel but they look very pretty in this salad. If you want to use hen’s eggs, cook 6 in boiling water for 7 minutes then cool in iced water and peel and quarter to serve.