Boil the potatoes in lightly salted water until cooked, then drain and mash. While they’re cooking, peel the chorizo and chop it into chunks. Heat up a pan and add the oil, chorizo and cumin and cook over a lowish heat, stirring often, so as to render fat from the chorizo and cook it through - it will start to stick a little, so just keep giving it a good stir. Once it’s cooked and the potatoes are mashed, mix them together, taste for seasoning, then keep warm.
Heat up a wide frying-pan or pot over a moderate-high heat and add the butter. Cook it until it turns a nut-brown colour then add the garlic and cook that until it turns golden, stirring all the time. Add the drained snails and the hazelnuts and keep cooking for 20 seconds, stirring constantly. Add the vinegar and boil to evaporate most of it, then add the stock and cook over high heat until it thickens.
Taste the snails for seasoning then stir in the parsley and serve immediately atop the chorizo mash.
© 2010 Peter Gordon. All rights reserved.