POTATO CAKES WITH CHEESE AND CHORIZO

Serves 8

5 potatoes, peeled

90g/3oz/⅓ cup butter, plus extra to serve

Salt

60g/2oz/1 cup chorizo (Spanish-style smoked sausage), finely chopped 60g/2oz/½ cup Cheddar, grated 200g/7oz/1½ cups self-raising flour, plus extra for dusting

1 Preheat the oven to 200˚C/180°C fan/400˚F/gas mark 6. Cover a baking tray with parchment paper.

2 Bring a pot of water to the boil. Add the potatoes and cook for 15 minutes, then drain and mash with two-thirds of the butter and a good pinch of salt.

3 Add the chorizo and Cheddar to the potato mixture.

4 Gradually stir in the flour until the mixture becomes firm.

5 Roll out the dough on a lightly-floured surface into a 2cm/1in thick circle. Cut into eight triangles.

6 Melt the remaining butter in a frying pan over a medium-high heat. When the butter is foaming, add the potato cakes and cook for a few minutes on each side until golden brown and crisp.

7 Transfer to the baking tray and bake in the oven for 10-15 minutes. Serve warm with butter.

Per Serving 256kcals, 7.4g fat (3.9g saturated), 38.9g carbs, 1.6g sugars, 8.3g protein, 3.8g fibre, 0.153g sodium