If it isn't already cooked, boil the beetroot for 30 minutes, drain it, peel it and cut it into rough chunks. At the same time, put the lentils on to boil in plenty of water - also for 30 minutes- and then drain. If both are pre-cooked, skip to 2!

Cut the baby gem in half lengthways, and then in half lengthways again (i.e. into quarters lengthways). Put a small amount of oil into frying pan and put it on a medium-high heat. Fry the baby gem for 1-2 minutes on each side until it is nicely charred. Once it is ready, remove it from the pan and set aside.

Add another glug of oil to the pan and throw in the diced onions. Fry for 3-4 minutes until just starting to soften.

Add the chorizo to the pan and cook for a further 2-3 minutes.

Add the chopped beetroot and lentils to the pan for 1-2 minutes to warm through. Add the vinegar just before serving and stir through.

Plate up and add a drizzle of olive oil if you like!