• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, halve the bell pepper and discard the core and seeds. Chop into roughly 1cm pieces.
• Halve, peel and thinly slice the onion.
• Halve the tomatoes.
• Finely chop the parsley. Thinly slice the scallion.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over medium heat with a drizzle of oil.
• Add the onion. Cook, stirring often, until slightly softened, 2-3 mins.
• Add balsamic vinegar and 1 tsp sugar (double for 4p). Season with salt. Cook, stirring occasionally, until dark golden brown, 7-8 mins.
• Remove pan from heat. Transfer the onion to a small bowl and set aside. Wipe the pan clean.

• Return the pan to medium-high heat with another drizzle of oil.
• When hot, fry the pepper until softened, stirring occasionally, 3-4 mins.
• Add the chorizo and half the garlic. Cook the chorizo for 3-4 mins, until browned.
• Season with salt and pepper.

• Meanwhile, to a small bowl add the aioli, half the parsley and the remaining garlic.
• Stir together to combine.

• Add roast potatoes, tomatoes, half the scallion and remaining parsley to the pan with chorizo. Stir together and cook, 1-2 mins.
• Divide the hash between bowls and top with the caramelised onion.
• Dollop with parsley aioli and finish with a sprinkling of the remaining scallion.