Choritzo with Spring Vegetables.

you can use any seasonal veg for this dish as I cooked it in spring I used peas, broad beans, sprouting broccoli, baby leeks, french beans and spring onions,
In a saucepan melt a knob of butter in centimeter or two of water (enough to just cover all your veg).
Add the veg in batches ie the ones that take longest to cook first and boil at a fairly high heat.
While the veg is cooking heat some oil in a frying pan and fry the slices of choritzo on both sides.
Drain the veg and add the choritzo and oil to the pan with a dash of sherry vinegar.
Dress and serve.