Chorizo is one of my favourite ingredients to use, it provides really delicious smoky flavours and, when fried, renders the most amazing red oil. One of the first few times I visited London, I got myself down to world-famous Borough market where you can p


  • 1 garlic clove peeled and finely chopped
  • ½ lemon (juice)
  • 1 tblsp olive oil
  • 200 g good-quality chorizo sausage, thickly sliced
  • 1 red onion, peeled and finely sliced in half moons
  • 40 g fresh flat leaf parsley leaves
  • 110 g rocket leaves
  • crusty bread, to serve


  • Whisk the garlic, lemon juice and olive oil and a large mixing bowl and set aside.
  • Fry the chorizo slices in a large frying pan over a high heat on both sides until sizzling, crispy and red. Allow the chorizo to cool slightly in the pan for about 2-3 minutes, then add to the bowl together with the red onion, parsley and rocket and toss to combine.
  • Serve straightaway with some crusty bread.


This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.

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