to cook when I'm at home. It is the most delicious tomato salad with chorizo. I don't want to

slice it perfectly, sort of odds and sods

and put the

chorizo in a little bit of olive oil.

Now what's gonna happen in this pan is

it's going to start rendering out all that natural fat and flavour. We want to get

this crispy and we're going to turn that into like a warm dressing

for these tomatoes.

I mean for a perfect

tomato salad

just cut it up

not in perfect. I don't like it when it's slices or wedges. Just do it all

different.

A little bit of shallott or scallion, just helps to create a little bit of a

hum.

And then just a nice pinch

of black pepper,

a good pinch of sea salt.

And then some good olive oil.

Absolutely

one of the hero ingredients of Spain.

And another ingredient, sherry vinegar, right it's absolutely brilliant, it's

from this region. You can get in all the supermarkets back home now. When you taste it

as a vinegar

It's not just acid, it's kind of got flavour, a tiny bit of sweetness in there

Go and get some an it will transform your dressings.

And then herb wise, i mean parsley's a big deal out here. So you take some of that, you know,

I've picked some beautiful little globe basil, or tiny basil from the flower pots where I'm

staying.

Beautiful.

And then I want you to roll it up, almost like a little cigar. And just

slice it up.

And then just sprinkle it like that.

In five minutes, the flavor of those tomatoes because of the beautiful things you

put on it, will be ridiculous.

Finely slice this bit of garlic.

Angle that little baby

and put in the garlic. Yeah! Look at that,

And at this point, right

you want to watch the garlic like a hawk.

As it just starts taking on colour, a few tablespoons of the vinegar

will stop that frying process

It will sort of smell intense for a minute but it will cook the vinegar away

and then you're left with that sweetness and flavour.

And that's when i got over to my tomato salad

and just check this out.

Look at that!

The lovely, crispy chorizo.

Then put some of that lovely fat in there as well.

And with this, look at it.

You've got the red and the dark. Look how dark this chorizo's gone right, it looks

almost burnt. Delish!

One of the best things in the world, you've got to go do that.