Paprika wedges with chorizo & garlicky yogurt

Preheat the oven to 220ºC, gas mark 7. Halve the potatoes, then cut each ½ into 3 or 4 wedges. Put in a large mixing bowl, then pour over 2 tbsp oil and add the paprika, thyme and a pinch of salt. Toss until well coated, then spread over 2 baking trays in a single layer. Roast for 30 minutes, turning them halfway.

Meanwhile, put the yogurt in a bowl and grate in the garlic. Stir to combine, add a pinch of salt and the lemon juice, then put in the fridge. Put the kale in a bowl with the remaining 1 tbsp oil and a pinch of salt. Use your hands to massage the leaves until softened.

Arrange the kale on top of the wedges, then return to the oven for 8-10 minutes until the wedges are golden and the kale is crispy. Meanwhile, put the chorizo in a small frying pan over a medium heat. Cook for 4-5 minutes until the fat has rendered and the chorizo is golden. Spread the yogurt over a platter and top with the wedges and kale. Scatter over the chorizo before serving.