Step 1

Whiz the onion, garlic, chilli and red pepper in a food processor.

Step 2

Heat a tiny amount of oil in a medium-sized frying pan and add the smoked paprika.

Step 3

Fry the diced chorizo until it looks nice and is getting on for crispy. Remove and set aside; do not wash the pan you want to keep that lovely orange oil.

Step 4

Add the whizzed up ingredients and cook over low heat until the onion is nice and soft but not coloured - you’ll need to keep stirring as you don’t want it to burn.

Step 5

Use the empty can to measure out about a ¼ of the can of red wine and add that to the pan. Cook until the wine has reduced to nothing.

Step 6

Add the chorizo and the oil to the pan and stir in the tomatoes including the juice and add the Worcester sauce and sugar.

Step 7

Simmer until it’s a nice consistency; not too thick or too thin.

Step 8

Give it a good stir and turn off the heat until you’re everything else is ready.

Step 9

Whiz the onion and garlic in a food processor and tip into a largish mixing bowl.

Step 10

Stir in the cumin and chopped parsley along with a little salt and some pepper.

Step 11

Mix in the minced pork gently with a fork. Don’t over mix or the meet will go horrid and over-processed looking.

Step 12

*Take a tiny amount of the mixture and fry off a tiny bit of oil as you want to make sure the seasoning is right.*

Step 13

When you’re happy, shape into 14 small meatballs using your hands and put them on a plate.

Step 14

If you’re not cooking them straight away, cover them with cling film and refrigerate.

Step 15

Heat up a splash of oil in a large frying pan.

Step 16

Fry the meatballs for about 12-15 minutes whilst turning until they're cooked through and as evenly browned as you can get them.

Step 17

Add the sauce to the pan and heat through.

Step 18

Peel enough potatoes as you fancy and cut them into smallish cubes - about 2cm (1 inch).

Step 19

Pour a little oil into a large mixing bowl and add some salt, pepper and say 2 about teaspoons of cayenne pepper.

Step 20

Give it a stir and stir in the potatoes – making sure they’re well coated with the oil and the seasoning.

Step 21

Tip them onto a preheated baking tray and bake on the middle shelf for about 40 minutes.

Step 22

After the first 15 minutes give them a mix around so they colour on both sides.

Step 23

As cooking times of potatoes vary depending on the variety used the time could differ - you want them to be cooked through and are a nice colour.

Step 24

Serve immediately the whole dish and sprinkle with the chopped parsley whilst everything is piping hot.