The Sunday Times Magazine • 57

The Dish

2

Potato, chorizo

and halloumi

hash

This dish is inspired by the

corned beef hash of my

childhood — a comforting,

pleasingly rib-sticking affair

with lots of buttery onions and

potatoes. Here I’ve used chorizo

because I adore the way it roasts

and gives up its fragrant, spicy

oil to the other ingredients. It’s

a complete meal as it is, but

a lemony shredded cabbage salad

or a little sauerkraut on the side

also go down well. Leftovers, if

you have them, work beautifully

reheated the next day, perhaps

with a fried egg on top.

SERVES

4 people

INGREDIENTS

For the marinade

2 tbsp runny honey

1 tbsp olive oil

1 tbsp water

1 tbsp wholegrain mustard

1 tbsp cider vinegar

1 tsp cumin seeds

225g halloumi

400g floury potatoes, such as

Maris Piper, peeled and cut

into 2cm cubes

1 tbsp rapeseed oil

20g salted butter

1½ tsp sweet smoked paprika

½ tsp ground cinnamon

½ red onion, peeled and sliced

250g cooking chorizo, cut into

bite-sized slices

8 cloves of garlic, unpeeled

300g carrots, peeled and cut

into batons

A handful of coriander leaves

01 Heat the oven to 200C (220C

non-fan) and bring a pan of salted

water to the boil.

02 Put all the marinade

ingredients into a bowl and whisk

to combine thoroughly. Cut the

halloumi into 1.5cm slices and

add to the marinade, tossing to

coat. Leave to infuse while you

gather the other ingredients.

03 Add the potatoes to the pan

and cook for 4 min, until just

becoming tender.

04 Meanwhile, add the rapeseed

oil, butter, smoked paprika and

cinnamon to a large roasting

tray and put in the oven for

about 3 min, until the butter

has melted.

05 Drain the potatoes and allow

them to steam-dry, then toss

into the hot spiced fat along with

the onion, chorizo, garlic and

carrots, making sure they’re in

an even layer. Give everything

a good stir and cook for 20 min,

stirring halfway through.

06 Take the tray out of the oven

and arrange the halloumi over

the top, pouring the marinade

over all the tray ingredients and

giving everything another stir.

07 Return to the oven and roast

for a further 20 min until the

halloumi is soft and caramelised

and the carrots tender.

08 Garnish with coriander leaves

and divide between warm bowls.