Jersey Royal & Chorizo Bites with Romesco Sauce

Preheat oven to 200°C (400°F).

Wash the Jersey Royal potatoes and place them in a saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender. Drain well.

While the potatoes are cooking, prepare the Romesco sauce. Roast the red bell pepper and Roma tomatoes on a baking sheet for 20-25 minutes, or until the skins are slightly charred. Let cool slightly, then peel the skin off the pepper and tomatoes. Remove the seeds from the pepper.

In a blender or food processor, combine the roasted red pepper, tomatoes, almonds, garlic, smoked paprika, red wine vinegar, and 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste. Add more olive oil if needed to achieve desired consistency.

Once potatoes are cooked, return them to the pan. Add Jersey butter and Jersey milk. Gently mash the potatoes to lightly crush them, ensuring the remain chunky. Season with salt and pepper to taste

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the chorizo cubes and cook until browned and crispy. Remove the chorizo from the skillet and set aside on a paper towel-lined plate to drain excess oil.

To assemble the bites, place a spoonful of the lightly mashed potato on a serving plate. Top with a few pieces of crispy chorizo and a dollop of Romesco sauce. Serve immediately.