Warm smoked mackerel, apple and chorizo salad

Method

1. Fry the chorizo over a medium heat until crisp. Remove from the pan, drain the fat, then put the pan back on the hob.
2. Mix the sherry vinegar and olive oil and season with salt, pepper and a pinch of sugar, then warm through gently in the pan.
3. Toss the chorizo with the pea shoots, then season.
4. Divide among 4 plates, then cut the apples into matchsticks and scatter over. Tear 4 smoked mackerel fillets into large chunks, then drizzle with the warm dressing and serve immediately.