…make a jug of Pimm’s and a Chorizo and New Potato salad.
Wow, what a scorcher it was last week! Temperatures hit the 30s, official health warnings were issued due to the heatwave and the UK was declared hotter than the Mediterranean. It was fabulous at the weekends and even the brief shower we had on my birthday barbecue didn’t spoil things: we just made a dash for the house carrying plates of food and cutlery while a few of the boys picked up the garden parasol and brought it over the barbecue to shelter under while they finished cooking the sausages. Us Brits have become experts at dealing with rainy barbecues; you have to in this climate.
But despite the shower still the heat didn’t let up. The trains to and from work were roasting and even with the windows open it was hard to sleep at night; my poor dog was panting and drinking lots of water.
So meals were light and drinks were refreshing, with plenty of Pimm’s on offer. I made a how-to video for you to take a look at, not that you need it, it’s so simple to make:
And I enjoyed this Chorizo and New Potato Salad I cooked up for lunch one day, it was perfect for the Mediterranean heat.
Chorizo and New Potato Salad
Serves 2 as a main meal, 4 as a starter
400g new potatoes
120g uncooked chorizo, diced
1 red pepper, diced
150g cherry tomatoes, halved
A handful of rocket
Cut the potatoes into equal sizes, or keep whole if very small, and boil them until tender. Once they’re cooked drain them and set them aside.
Fry the chorizo over a medium heat until it releases its oil then turn up the heat a little and add the peppers, tomatoes and potatoes. Fry the mixture, turning it as it cooks, until the potatoes turn golden and the chorizo is cooked through.
Put the new potato and chorizo mixture onto plates then top with the rocket and sprinkle over some sea salt.
But as the good old British summertime goes, we’re now back to rain. And with the wind blowing up outside today you could be forgiven for thinking it was a sunny Autumn day. Anyone for hot chocolate?