Loaded Honey and Chorizo Peri Peri Smashed Potatoes

Meanwhile, zest and halve the lime (see ingredients for amount)

In a small bowl, mix together the honey, lime zest, and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper, then mix well and set your honey dressing aside.

Next, drain the sweetcorn in a sieve. 

Heat a large frying pan on high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins, then set aside.

Put your (now empty) pan back on high heat (no need to clean). Add the sweetcorn to the pan and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, set the corn aside for later.

When the potatoes have been roasting for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half. 

Drizzle the smashed potatoes with the honey dressing, then return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, cut the tomato into 1cm chunks.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork. Season with salt, pepper and a squeeze of lime juice.

In another bowl, stir together the charred corn and tomato. Crumble in the Greek style salad cheese. Season with salt, pepper and a squeeze of lime juice.