Step 1

Preheat the oven to 190ºC, gas mark 5. Slice the baby potatoes to the thickness of a £1 pound coin. Put them on a large baking tray, toss with 3 tbsp oil and season with salt. Ensure they have plenty of space to roast.

Step 2

Deseed the red peppers, then cut into strips. Cut the onion into small wedges, put onto a separate baking tray, then toss with the remaining 1 tbsp oil and season with salt. Roast the potatoes and vegetables for 45-50 minutes, with the potatoes on the shelf above the vegetables. Swap the trays over for the final 15 minutes, until the potatoes are crisp, golden and cooked through and the peppers and onions are softened and charred in places.

Step 3

Meanwhile, prepare the aïoli. Boil the kettle, add 1 tbsp just-boiled water to a small bowl, then add the saffron threads and allow to infuse for a few minutes.

Step 4

Combine the egg yolks, lemon juice and garlic in a food processor and mix for 1 minute. Slowly add the oil while the processor is running to make an emulsified aïoli. Add the saffron water, then process until the aïoli turns a vibrant yellow. Taste and adjust the seasoning with salt.

Step 5

Remove the peppers and onions from the oven (turn it off) and allow to cool slightly. Add the butter beans to the tray and season with the white condiment. Keep the potatoes warm in the oven.

Step 6

Cut the chorizo into quarters, then add to a frying pan over a medium heat for 5-6 minutes, until cooked through and slightly crispy.

Step 7

To assemble the salad, spread a generous amount of aïoli onto a large sharing serving plate, and use the back of a spoon in a circular motion to create a base. Layer the crispy potatoes and the bean, onion and pepper mixture over the aïoli. Top with the cooked chorizo and drizzle with the remaining chorizo oil from the pan. Garnish with parsley.