Heheh! It's an Ottolenghi recipe. I think he says to use "cooking chorizo". But I always buy a spicy 200g job, skin it and cut it into rounds of about half a centimetre. But anything goes. I was going to have it again tonight, having sourced a lovely cauliflower in Sainsbury's, but Mrs Steve wanted a fine-herbe omelette, and who am I to demur! (She does do all the cleaning, so what can one do...)