Sauteed courgette with onion, cumin seed and chorizo

Remove the skin from the chorizo and cut it into medium size cubes, halved and halved again lengthways.

Thinly dice the onion.

Trim both ends off the courgettes.

Run a peeler down the courgette, turning it between strips, so bands of skin are removed; it cooks faster and looks better.

Slice the courgettes about three to four millimetres thick, measuring against a finger, and not thicker.

Set out the mise en place, including on the stove, and put the nonstick pan on a good medium to high heat with the oil.

Cook the cumin seeds in the oil until they start to pop, with the oil hot enough to run like water.

Add the onions and cook with the cumin a good five minutes, to a slightly brown colour rather than something bland.

Turn the heat off and reserve all the onions in a bowl.

Heat a tablespoon of oil in the pan until it is sizzling hot; move to a larger burner rather than waiting if the burner cannot hold the heat, or the courgettes go soggy.

Add the courgettes without overcrowding the pan and season with salt flakes and a bit of pepper.

Colour the courgettes over the maximum heat for six to eight minutes, tossing by pulling the pan towards you rather than flipping high.

Return all the onions to the pan, spread them over and saute gently together for about a minute, then take the pan off the heat and leave it to finish on the side.

Fry the chorizo in a second pan for a minute or two so its oil does not turn the courgettes red, then drain it on paper towel.

Plate the courgettes and sprinkle the chorizo over. Serve straight away rather than lukewarm.