Chorizo & soft-boiled egg salad

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cook the potatoesCook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
2. 2While that cooks, fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and put to one side, leaving the oil from the chorizo in the pan.
3. 3Add the garlic to the pan and cook gently for 1 min.
4. 4Remove the pan from the heat, mix in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.