Let’s get cooking!

• Step 1 of 4

  FOR THE SAFFRON SALTED BABY POTATOES

  Tip the potatoes into a large saucepan filled with cold water. Chuck in the saffron and fine salt then place the pan over a high heat. Bring to the boil, turn down to medium and simmer for 20-25 minutes until cooked through.

  Drain the potatoes into a colander and then tip back into the now empty pan. Leave to dry in the pan until they start to wrinkle.

  When the potatoes have dried, put a lid onto the pan and give them a really good shake to begin to break them up.

• Step 2 of 4

  FOR THE BRAVAS SAUCE

  Heat a saucepan over a medium heat with a glug of olive oil. Add in the garlic and gently fry for 1 minute before adding in the smoked paprika and saffron.

  Spoon in the tomato puree and cook out for 1 minute until darkened in colour. Deglaze the pan with red wine vinegar and season generously with salt and pepper.

  Pour in the chopped tomatoes and pinch of sugar and bring to a bubble. Cook down for 10-15 minutes until reduced and thickened.

  Taste and adjust the seasoning as needed.
• Step 3 of 4

  FOR THE CHORIZO CRUMB

  Fry the chorizo in a hot pan until crispy, then drain onto kitchen paper. Leave to cool completely.

  Blitz the chorizo in a high powered food processor or blender until crumbly.

• Step 4 of 4

  TO SERVE

  Serve a pile of your salty saffron potatoes with a liberal drizzle of bravas sauce. Add spoonfuls of aioli and top with a sprinkle of chorizo crumb. Finish with a sprinkle of flaky sea salt and a few parsley leaves for garnish.