Choose a casserole and baking dish approximately 20cm diameter. Line up your sliced potatoes, seasoned flour and beaten eggs.

Put half cm of EVOO in a frypan and bring up the heat slowly, dip potato slices into seasoned flour then into the beaten eggs and fry quickly for about two minutes each side and rest on kitchen paper.

Top up the oil in the frypan if you need to as you fry all the slices.

Line the bottom of the dish with potato slices until you use all the potatoes, even if you need more than one layer.

Remove half the oil left in the frypan and set aside. Put the frypan with remaining oil back on the heat and cook the onion, stirring often, until soft. Now add garlic and tomatoes with a pinch of salt and pepper and cook till half the juices evaporate. Take off the heat and spread the onion mix over the slices of potato.

Now very gently cover it all with the beef stock and a pinch of salt. Cover dish with baking paper and cook in the oven at 160°C for 45 minutes or until juices evaporate and potatoes are tender. While potatoes are cooking prepare your steak by lightly frying the chorizo slices for 15 seconds each side then cooling. While this is happening cut pocket holes into the steak and stuff chorizo slices into three or four pockets.

Remember chorizo is a little salty so season sparingly on the outside of the steak, then pan fry in a touch of EVOO for about four to five minutes on each side until steak is medium.

Serve steak cut into strips to show off the chorizo stuffing with the married potatoes on the side.