A continental mix of colours, flavours and seasonal veg make this Spanish-inspired dish an absolute winner!

So I recently explored my body through kinesiology! What is that? You say. Basically some woman makes me lift my arm up whilst laying flat on a table and then she touches me in places (behave) and if my arm is able to push against her there's no problem but if my arm FAILS and goes limp then there's an issue.

So turns out there's an issue but more on that later. Anyway I made a meal for Rosie who kindly drove me to the back end of bumblefuck, where this clinic is based.

She asked for tomatoes as they're in season now and they're beautiful :-)

This recipe is delicious and fairly easy but isn't carb free at all, its full of Cornish new potatoes because as much as I love eating paleo and a low carb diet, they're irresistible at this time of year as well and I AM Cornish so it's as close to a pasty as I'm going.

Serves 3 - play with it however you want.

2 courgettes
Big handful of new potatoes
One whole long smoked chorizo
Big handful of cherry/plum tomatoes
Summer Peas - shucked
Packet of king prawns, raw
One white onion
4 garlic cloves
Olive oil
Flat leaf parsley to finish

Sort your potatoes out first.... Chop and season then tip into BOILING hot oil which has been heating in a scorching oven on 200. Return to oven and keep the heat.

Meanwhile sautee the chopped onion and garlic for a few minutes, add the sliced chorizo and fry for a few more mins. Add some smoked paprika if you have some. Turn off the heat and set aside.

In a bowl mix your sliced courgettes wih olive oil and lots of seasoning then preheat a griddle pan and add the sliced when hot and cook for a couple of minutes on each side. Turn off when done.

Meanwhile shake your potatoes around and return to oven. When they are ready turn off the heat and simple put the tomatoes in around them. The heat of the oven will be enough to cook them.

Fire the heat up again under your chorizo pan and add the King prawns and cook til golden before adding the Peas for 2 minutes and turning off the heat. Add the courgette to the pan
And mix it all together to absorb all the lovely rich flavours.

Check on your tomatoes, if they're squishy and gorgeous then we are good to go!

Chuck it all into a bowl and top with torn flat leaf parsley.

Glass of red wouldn't go amiss!

Muy bien

Gracias

Toma