Jersey Royals with Crispy Chorizo and Manchego Cheese by Matt Healy

Serves 2

Prep time: 5 minutes
Cook time: 20 minutes

500g Jersey Royal potatoes
300g soft cooking chorizo
10 cherry tomatoes
Handful of rocket
50g unsalted butter
1 bunch of mint
Manchego cheese
House dressing

Crack the mint stems and leaves between your fingers to release the flavour.


  1. Add the Jersey Royals to a large saucepan with a pinch of salt. Cover with cold water
    and bring to the boil. Add the butter and a handful of mint to the pan and boil for
    around 15 minutes. Drain and slice the potatoes in half.
  2. Slice the chorizo into small discs and gently fry in a pan. When caramelised, return
    the halved potatoes to the pan and toss the pan to coat the potatoes in the chorizo
  3. Lay some greaseproof paper onto a board and lay out the potatoes and chorizo.
    Slice the tomatoes in half and place on top. Scatter with the rocket and then, using a
    peeler, peel the Manchego into thin ribbons over the top. Finally, drizzle with house
    dressing and finish with a sprinkle of salt.
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