Barbecued potato and chorizo fritters

In a frying pan, fry the chorizo for about 5 minutes over a medium heat until its oil renders and the edges start to crisp. Remove the chorizo and with a slotted spoon and reserve the rendered oil for cooking on the barbecue – you can do this step on the barbecue if you prefer

Grate the potatoes, place them into a clean tea towel or muslin cloth and squeeze out as much liquid as possible

In a large bowl, combine the squeezed grated potato and crispy chorizo, the remaining ingredients (except the lemon) and mix thoroughly until it holds together

Form into patties about 8-10cm wide and 2cm thick. Set aside onto a tray ready to cook

Set up a barbecue for direct grilling and preheat a cast-iron plancha or pan on the direct side of the grill with the lid down – you want the temperature to be around 180-200°C

Cook the fritters on the preheated plancha in the reserved rendered chorizo oil for about 4-6 minutes, carefully turning halfway and adding a little oil if needed – they should be golden brown with crisp edges and cooked all the way through. You can squash them down with a fish slice to encourage them to crisp up

Arrange on a platter and squeeze over the lemon juice, chopped parsley and flaky salt. Serve with your favourite condiments (we’ve gone for an equal parts-mix of mayonnaise and sriracha)