I love Mediterranean food especially this time of year. You can mix and match the different flavours from different countries but they all work together. I think it’s the similar climate and products and techniques being exchanged from people’s travels. In this recipe I have Spanish chorizo with Italian burrata and pesto with make a beautiful combination. I love the colours of this dish it’s pretty fresh and vibrant and all the flavours shine in their own right.

Ingredients (serves 2)

• 5 leftover new potatoes, sliced . (If uncooked just boil for 20 minutes and slice when cooled.
• 2 tbsp good olive oil
• 1 tbsp mixed dry herbs, I used Italian
• 1 tsp sea salt
• 6 small cooking chorizo, skins removed and roughly chopped
• 1 ball burrata
• 4 tbsp pesto
• 1 preserved lemon
• 6 basil leaves torn, optional

Directions

1. In a baking dish add 2 tbsp olive oil. Place in the oven and the heat the oven to 190 degrees fan.
2. Take out the oven the dish and add the sliced potatoes. Sprinkle over the herbs and sea salt. Use a spoon to turn the potatoes so they are evenly covered with the oil and herbs.
3. Bake in the oven for 40 minutes turning halfway.
4. In a dry pan over a medium heat. Add the chorizo and fry the chorizo until they release their oil and crisp up.
5. To serve – Put the cooked potatoes on a serving plate (keeping any leftover oil). Tear over the burrata in chunks. Add the pesto in dollops. Sprinkle over the preserved lemon. Spoon over the crispy chorizo and torn basil leaves. Finish off with any remaining olive oil from the potatoes and chorizo. Enjoy 😊