Boil a pot of water with ½ tsp of salt for your potatoes. Cut the new potatoes into eighths and cook in the water for around 7 mins (until just tender). Drain and allow to cool slightly. Tip: Don’t overcook the potatoes as you will cook them again with the chorizo.

Peel and chop the onion into 1cm cubes.

Heat ½ tbsp of olive oil in a non-stick pan. Add the chorizo and cook over a medium heat for 2 mins to allow the oil to be released.

Add the onions and potatoes to the pan. Add the leaves of the thyme and ½ tsp of salt and a few grinds of pepper. Cook over a medium heat for around 8 mins or until everything has crisped up a bit. Tip: If you happen to have some flour in the cupboard you can use it for crispier fish. Simply mix 2 tbsp of plain flour with a good pinch of salt and pepper. Coat the fish thoroughly in the flour before moving to step 5.

Heat 1 tbsp of olive oil in another non-stick pan over a medium-high heat. Season the tilapia fillets with salt and pepper and add to the pan and cook for 3-4 mins. Very gently turn the fillets over and immediately take off the heat, allowing the residual heat from the pan to cook the flesh for 1 minute.

Stir the rocket through the sautéed potatoes and serve topped with the seared tilapia fillets. Get. Stuck. In.