Ainsley Harriott served up tasty chorizo crusted hake on boulangere potatoes with a beetroot and lettuce salad on Ainsley’s Food We Love.
The ingredients are: 4 hake or cod fillets, skinless , Olive oil, Salt and pepper, 1 tsp chopped fresh thyme leaves and Spanish chorizo sausage, thinly sliced.
For the potatoes: 1Kg Desiree potatoes, peeled, thinly sliced, 2 onions, halved, thinly sliced, 3 or 4 sprigs thyme, broken into smaller sprigs, 275ml good vegetable or chicken stock, Sea salt & freshly ground black pepper, 1 tbsp unsalted butter.
To serve: Bag of baby leaf salad with grated beetroot.
See Ainsley’s recipes in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.