Timings
Sorry I know the recipe has a lot of timings in it - I’ve just tried to be as helpful as possible in thinking if I were cooking it, precisely when I would add what and when. So don’t be overwhelmed when you read it, it’s meant to be helpful! Basically you want to give the potatoes a head start so they can get lovely and crispy, and the same with the chorizo - it benefits from just 5 extra minutes than the cod.

Giving the chorizo a head start just allows it to get really lovely and crispy which is how I like it. Cooking it together with the cod, it will still be great, just a bit less crispy, so it depends how you like it.

Make it one pan
Now you can make this all together in one pan. If you loathe washing up or you don’t have much oven space, here’s what I would do. Get the potatoes on as is written in the recipe. Well spread out on a big baking tray. Possibly give them 30 minutes and then when you’re ready to add in the chorizo, just scoop the potatoes to one side of the tin and add the chorizo and tomatoes an eventually the cod to that side. The potatoes will continue to get crispy even if they are overlapping and it will all cook together and be lovely and easy!

Garlicky yoghurt base for serving a crowd
This would be very nice as a big sharing dish brought to the table - particularly if you double or triple the recipe for more people. In this instance I would mix together plain greek yogurt with a couple of crushed garlic cloves, a squeeze of lime and some finely chopped chives, salt and pepper. Then take a large platter and dollop on the yoghurt. Tumble on the crispy potatoes, and layer on the chorizo cod and tomatoes. Bring to the table and serve with a big green salad. Yum. If I came for supper and you made me this…I would never want to leave. Heaven.

Potatoes
As I mentioned in the intro - you can make this an even easier and speedier dish if you don’t bother to crisp the potatoes. Just have them as soft buttery boiled potatoes and they will be gorgeous. I would peel them - which can be a bit of a faff but doesn’t take long in actual fact. Peeling them just means they really soak up all the butter or olive oil you give them and the tomato-ey chorizo-ey oil will sort of infuse the potatoes and they will be so good.

Fish
I love cod for this, I don’t know about you but I don’t think people cook with cod enough. Maybe for goujons or fish pie but really a lovely piece of cod roasted in the oven is v v good. Having said that, the flavours of this dish would also work really well with salmon too. My main advice for cooking cod if you are scared is just not to be scared and don’t ever cook it. Overcooked fish is bad, so keep checking it and nudging it with a fork and as soon as it gives way when you push it and begins to flake - it’s perfect! Spoon over the delicious chorizo oil and oh my goodness it’s so good.

Spices
The paprika works on the cod as it mirrors the flavours of the chorizo. Saffron would also be gorgeous. Or a few chilli flakes or slices or fresh chilli muddled in with the cherry tomatoes. Don’t forget also that the chorizo will ooze delicious flavoured oil as it cooks, so you don’t need to add olive oil to the chorizo - and basting the fish in this oil is so so good.

How I serve mine
I love plating this up and then adding a huge handful of rocket leaves to the top and a drizzle of good balsamic vinegar. Oh it’s so so good.

That’s