New potatoes with chorizo & broad beans

Cook the potatoes in boiling salted water for  12-14 minutes until tender; drain. Meanwhile, set a large frying pan over a medium-high heat with the oil, then cook the chorizo, squashing the sausage into the pan with the back of a spoon. Fry for around 3 minutes until it begins to colour and release its oil. Add the shallot, cook for 45 seconds, stirring regularly, then add the broad beans. Stir and sauté for 30­ seconds before adding 75ml water. Bubble for a couple of minutes, until the liquid has evaporated and the beans are al dente.

Stir through the potatoes, then add the vinegar, tarragon and plenty of freshly ground black pepper. Transfer to a serving bowl and drizzle over a glug of olive oil.