Chorizo Patatas Bravas

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the onion wedges onto one side of a medium baking tray. Drizzle with oil and season with salt and pepper. 

Roast on the middle shelf until tender, 18-20 mins.

When the onion has been roasting for 5 mins, pop the tomato and garlic parcels onto the tray alongside the onion. TIP: Use two baking trays if necessary.

Roast for the remaining time until softened, 12-15 mins.

Meanwhile, pop a medium saucepan on medium heat (no oil). When hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once browned, add the passata, red wine stock paste, mixed herbs and sugar (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.

Stir through the butter (see pantry for amount) until melted, then remove from the heat.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the garlic and mayonnaise. Loosen with a splash of water until you get a nice drizzling consistency.

When everything's ready, reheat the tomato sauce if needed.

Share the potato chunks, onion wedges and tomatoes between your bowls.

Spoon over the tomato and chorizo sauce. Drizzle over the garlic aioli. 

Top with the rocket to finish.

Enjoy!