This Week’s Dish Of The Dale: Spanish Chicken With Patatas Bravas

Our co-founder’s favourite recipes

“Since the arrival of the higher-welfare chorizo we’ve had made specially for COOK, our chefs have been going crazy for Spanish-inspired recipes. This one stood out. Lovely flavours of smoked paprika, red wine, garlic, red peppers and, of course, chorizo all come together with the classic roasted cubes of potatoes and whole chicken breasts. It’s a meal in itself, but I like to give it some zing with a squeeze of fresh lemon. It’s like taking your taste buds on holiday!”

To serve

For a simple supper there’s no need to add anything, but it does go well with a peppery rocket salad and some cheat’s garlic bread – toasted ciabatta rubbed with a garlic clove and drizzled with olive oil.

If you’re entertaining, a great option for summer is a Spanish buffet. Slice up the chicken breast, add the potatoes and sauce, and serve in a little bowl, tapas style, along with a range of hot and cold dishes. Some of our favourite easy additions are olives, artichoke hearts, charred red and yellow peppers in olive oil, COOK Meatballs, fresh anchovies, and piles of crusty rustic bread.

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