Easy Chorizo & Potato Stew

Method

• Remove the skin from the chorizo and slice into thin discs. Gently fry in a pan with a little oil to render out the fat.
• Pop the pork sausages out of their casings and fry with the chorizo, don’t worry if it all sticks, just keep cooking until nice and crispy.
• Pour in a generous splash of cider vinegar to deglaze the pan and cook until the liquid is reduced to nothing.
• Now crumble in the chicken stock cube and add the baby potatoes (you can slice any larger potatoes in half). Pour in enough water to just cover the potatoes and simmer for 8-10 minutes or until the potatoes are tender.
• Add the spinach and cook for a minute or two. Check the seasoning and adjust to taste. Serve up in bowls and get stuck in!