Lamb Steak and Smoky Spanish Inspired Chorizo Sauce

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil in another large saucepan on high heat. 

Once hot, add bell pepper and carrot and fry until starting to soften, 5-6 mins.

Once softened, add the chorizo and leek and fry, 4-5 mins more.

Next add the garlic and smoked paprika and fry until fragrant, 1 min more.

Once fragrant, add the passata, red wine stock, sugar and water for the sauce (see pantry for both amounts). 

Bring the sauce to a boil, then lower the heat and simmer until thickened, 6-8 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done. 

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Stir the red pepper chilli jelly and a knob of butter (if you have any) through the sauce and remove from the heat.