This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Salt baked potatoes with chorizo mayonnaise and escabeche of vegetables

As any crisp lover will assure you, salt and potatoes are a great combination - and baked spuds are no exception. Glynn does his in a salt crust for extra crisp skins and fluffy flesh.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the salt baked potatoes

For the chorizo mayonnaise

For the escabeche of vegetables