Chorizo & Aioli Potatoes

Heat the oven to 200°C. Remove and discard the fronds (the bits at the very end) from 4 spring onions. Transfer to a baking tray, drizzle with oil and a good pinch of salt, then roast for 15-20 mins.

Bring a large pan of salted water to the boil. Halve the potatoes lengthways, then get them into the pan and cook for 12-15 mins until tender. Drain in a colander and leave them to steam dry.

For the aioli, add the egg yolks to a blender, then grate in the garlic. Whizz until it turns into a paste. With the blender still on, very gradually pour in the vegetable oil. When very thick, loosen it with a little lemon juice. Once all of the vegetable oil is used up, move on to pouring in the olive oil. Add the mustard and white white vinegar, then season with salt and the remaining lemon juice.

Heat a frying pan over a medium heat. Remove the skin from the chorizo and crumble it straight into the pan. Cook for about 5 mins until crispy and the fat has rendered out. Set aside.

Cut the cooked spring onions into 3cm pieces. Finely slice the remaining raw spring onions on a diagonal.

Add the potatoes to a large bowl along with the aioli and raw spring onions. Divide between plates, then top with the roasted spring onions and crispy chorizo in its fat.