Potato, chorizo and mushroom hash with chilli mayo

Hearty, spicy and warming, this is a restorative breakfast of the highest order. If you feel inclined, throw in some finely sliced greens like chard or spinach when you return the chorizo to the tray for the final 5 minutes.

240g chorizo sausage (not cooking chorizo)

splash of olive oil

600g potatoes, unpeeled, cut into 2-cm cubes

sea salt and freshly ground black pepper

140g chestnut mushrooms, finely sliced

For the chilli mayo:

90g good-quality mayonnaise

1 tbsp chipotle paste or other chilli paste, or more to taste

squeeze of lime juice

splash of olive oil, to loosen

Serves: 2 generously | Takes: 50 minutes

Preheat the oven to 200°C/400°F. Cut the chorizo into 1-cm coins, then cut each coin in half. Place in a 30 x 20 x 5-cm roasting tray, drizzle over a little olive oil and roast for 10 minutes until it starts to crisp at the edges and release its spicy oil.

Scoop the chorizo out of the tray with a slotted spoon and transfer to a bowl, leaving the spicy oil in the tray. Add the potatoes to the tray, season with salt and pepper and toss well to coat. Roast for 20 minutes, shaking the pan occasionally.

Add the mushrooms to the roasting tray, toss in the oil and roast for a further 10 minutes. Return the chorizo to the tray and roast for a final 5 minutes.

Meanwhile, stir all the ingredients for the chilli mayonnaise together in a bowl to combine.

Serve the hash hot with the chilli mayonnaise spooned over.