Jammy sweet pepper & chorizo rice

Tip the chorizo into a high-sided frying pan (with a lid) and set over a medium heat. Cook, stirring occasionally, for 5-8 minutes, until the fat has rendered and the chorizo is crisp. Transfer the chorizo to a plate lined with kitchen paper, leaving the chorizo oil in the pan, and set aside

Add the oil and peppers to the pan with a pinch of salt. Cook for 5 minutes, turning often, then reduce the heat to medium-low, add the vinegar, cover with a lid and cook for another 15-20 minutes until very soft.

Turn up the heat to medium-high. Add the garlic, cumin and bay leaves, fry for 1-2 minutes, then stir in the rice, coating in the oil. Stir in the tomato purée, then pour over 650ml water, season and bring to a boil. Turn the heat down to low, cover and cook for 20 minutes, until the liquid is absorbed and the rice is tender. Leave to rest for 5 minutes, then stir through half the chorizo and chives, adding a splash of water if needed to loosen. Scatter over the remaining chorizo and chives to serve