Grilled Jersey Royals, sobrasada, pickled onion and manchego

Thinly slice the white onion, season with salt and sugar and leave to macarate for 30 minutes to draw out the strong onion flavour

Once 30 minutes is up, rinse the onion under water, then place in a container with the Chardonnay vinegar and leave to pickle for as long as possible, ideally over an hour

Scrub any dirt off the Jersey Royals, being careful not to remove too much of their skin 

Bring them up to a simmer in salted water, and cook until just done. Strain the potatoes, and allow to cool down naturally

Once cooled, lightly crush them with the side of your knife and season with salt, pepper and olive oil

Make brown butter by slowly melting the butter in a small saucepan, swirling it and scraping up the milk solids from the bottom of the pan until they turn golden

Next, either prepare a barbecue for direct cooking or heat the grill to its highest setting

Brown the potatoes on the barbecue or under the grill – this will take 10–15 minutes. Make sure to keep an eye on them so they don’t burn completely, but still have slightly charred edges

Finely chop the chives and transfer to a small container

Put the sobrasada in a saucepan, add a splash of water and warm it through so that the fat splits from the protein, then keep hot until ready to serve

To dish up, place the potatoes on the plate, crack some black pepper on them and a pinch of flaky sea salt. Spoon over the sobrasada, followed by some slices of the pickled onion, a drizzle of brown butter, grated Manchego and the chives