Matador’s Chicken and Chorizo Casserole

Pat the chicken skin dry with some kitchen towel. Rub a ¼ tsp of olive oil on each thigh and rub in a good pinch of salt and pepper. Cook them in the oven on the top shelf for 20 mins until the skin is nice and crispy. Rest them out of the oven afterwards.

Heat 1 tsp of olive oil in a pan on medium heat. Once it’s hot add in the chorizo. When the chorizo has browned off slightly add in the garlic and cook for a minute. Tip: Be careful not to burn the garlic

Add in the tomatoes, mushrooms and bay leaf. Next stir in a tsp of sugar (if you have it) and a good pinch of salt and pepper. Leave to bubble away on low heat until it has thickened up (about 15 mins).

Bring a large pot of salted water to the boil and add in your potatoes. After 12 mins add the carrots to the pan and cook everything together for another 4 mins. Tip: Cooking the carrots with the potatoes saves on dirty pans and boiling more water

The potatoes should be soft enough to slip a sharp knife through them by now. Drain the water and put the carrots in a separate bowl. LH: Let the potatoes dry off and crush them lightly with a fork. Season with salt and pepper.

Heat up a non-stick pan with ½ tbsp of olive oil on high heat and add the rosemary leaves. Cook for a minute then add the potatoes and cook until they are nicely crisped up (about 5 mins). Tip: You can re-heat the carrots with the potatoes for the last minute