RUSTIC CHORIZO BREKKY

This breakfast is inspired by Jamie Oliver, a bloke who I think a lot of men around the world look to for advice in the kitchen. I’ve loved making this ever since I saw him whip up chorizo for breakfast. ‘Rustic’ is the aim here, so chop everything quite roughly. You could also add a couple of perfect poached eggs. This is simple, fast, tasty and has a bit of flair … Watch your eyebrows.

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 MINUTES

SERVES: 4

WHAT’S IN IT?

3 dried chorizo sausages, randomly chopped

1 tablespoon olive oil

1 garlic clove, thinly sliced

1 bird’s eye chilli, thinly sliced

¼ cup oregano leaves

1 tablespoon aged sherry vinegar

400 g (14 oz) baby heirloom tomatoes, chopped into chunks

110 g (3¾ oz) yellow beans, trimmed

1 tablespoon extra virgin olive oil

½ cup basil leaves

2 tablespoons flat-leaf (Italian) parsley, coarsely chopped

1 baguette, torn into pieces, to serve

PUTTING IT ALL TOGETHER

1.   Heat a heavy-based frying pan or skillet (see note) over medium heat, then add the chorizo and olive oil. Cook, flipping the chorizo frequently, for 5–7 minutes or until it is super dark and crispy (but not quite burnt).

2.   Add the garlic and chilli and cook together in the oil and the juice from the chorizo until crispy and fragrant, being careful not to burn the garlic. Add the oregano and allow the leaves to crackle and pop, so that they become a little crispy. To stop the cooking process, splash in the sherry vinegar and flambé (see note). Remove from the heat and allow to cool slightly.

3.   While the chorizo is cooling, toss together the tomatoes, beans and extra virgin olive oil in a bowl with another splash of sherry vinegar. Just before serving, add the chorizo mix with all the juices and toss everything gently to combine. Scatter the herbs on top and serve the salad with torn pieces of baguette — perfect for mopping up the delicious juices.

NOTES

* A heavy cast-iron skillet is one of the best kitchen utensils I have. It’s worth investing in one if you can.

* Flambéing is a technique used a lot in French cooking. By lighting alcohol or vinegar on fire, you reduce the potency of the liquid but keep a lot of the flavour. Be careful if you’re doing this for the first time — when it catches, the flame can rise quite high.