Tana Ramsay's warm potato, chorizo and parsley salad

2. Peel the paper wrapping off the chorizo and slice into quarters lengthways. Now cut each piece into slices about 1/4 cm/1/8 inch wide. Heat a non-stick frying pan until hot before adding the chorizo slices. Fry the chorizo until the fat starts to run and the edges begin to char.

3. When the potatoes are cooked, drain thoroughly before adding to the chorizo. Stir well.

4. Remove from the heat and add the sliced spring onions, lemon juice and chopped parsley. Stir to make sure the parsley and onions are evenly distributed throughout the salad. Season well with pepper.

5. Tip into a serving dish and serve with crusty bread.

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