Chorizo & pea risotto
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Smoked mackerel & leek hash with horseradish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g new potatoeshalved
- 2 tbsp oil
- 2 large leeksthinly sliced
- 100g peppered smoked mackerelskin removed
- 4 eggs
- 2 tbsp creamed horseradishoptional
Nutrition: Per serving
- kcal546
- fat35g
- saturates6g
- carbs25g
- sugars7g
- fibre7g
- protein29g
- salt1.7g
Method
step 1
Put the potatoes in a microwaveable bowl with a splash of water, cover, then cook on high for 5 mins until tender (or steam or simmer them).
step 2
Meanwhile, heat the oil in a frying pan over a medium heat, add the leeks with a pinch of salt and cook for 10 mins, stirring so they don’t stick, until softened. Tip in the potatoes, turn up the heat and fry for a couple of mins to crisp them up a bit. Flake through the mackerel.
step 3
Make four indents in the leek mixture in the pan, crack an egg into each, season, then cover the pan and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish on the side, with the pan in the middle of the table.
