1. Slice half of the chorizo and dice the remainder. Place a heavy-based pan over a high heat and add the chorizo. Fry gently until all of the red oils and fats are rendered out. Use a slotted spoon to remove the chorizo and set aside.

2. Add the sliced leeks to the pan of chorizo oil. Stir well to combine, then place the lid on and sauté over a low heat for 10 minutes, stirring every few minutes, until the leeks are melted down. Add the crushed garlic or wild garlic leaves to the pan and stir for a few seconds.

3. Add the diced potatoes and stock. Simmer until the potatoes are just cooked. Use a slotted spoon to remove some cubes of potato, then blitz the remainder roughly. It doesn’t need to be a silky smooth soup. Its rustic charm is what makes it so homely. Add the kale and the diced cooked chorizo. Stir to combine and leave to simmer for five minutes to wilt the kale.

4. Taste for seasoning, adding salt and black pepper as necessary. Ladle into bowls and top with a few coins of cooked chorizo.