Grilled sprouting broccoli topped with apoached egg, chorizo and hollandaise

Dice and slice the chorizo

1. Season the broccoli and lightly oil - place onto a hot chargrill and cook for 3-4 minutes - halfway through cooking add a squeeze of lemon.

2. In a pan over a high heat fry the chorizo until crisp then add in the parsley.

3. Deep fat fry the potato puffs at 180oC for 3 minutes - drain well and toss into the pan of chorizo.

4. Heat the poached egg in the microwave or in a pan of simmering water as per packaging guidelines.

5. Place the charred broccoli onto a suitable plate and top with the egg - warm the hollandaise and drizzle over the top.

6. Spoon the chorizo and potato puffs around the plate.

7. Garnish with the pea shoots - serve!