Chorizo is on the menu again this week, imbuing chunks of potato and sweet, silky leeks with its rich juices. This warmly coloured not-soup-not-stew is topped with a fillet of roast hake and a dollop of saffron and lemon flavoured mayonnaise that gives depth and a sense of luxury. This is a great combination of foods, and the sort of mindless meal that adapts as easily for one as it does for ten. Serves 2Prep 20 minCook 20 minIngredients 60g shallot2 tbsp olive oil75g diced chorizo4 potatoes, approx 350g2 trimmed leeks2 hake fillets1 lemonA pinch of saffron threads2 tbsp mayonnaiseMethodHeat the oven to 220C/gas 7. Peel and finely chop the shallot and soften, covered, in the oil with the…

Source: The Times October 20, 2016 15:56 UTC