You can stir this chorizo jam through leftover roast potatoes or a hash, dollop it in burgers, serve it as part of a cheese board, add it to a tomatoey pasta sauce, pair it with scallops, or just eat it straight off the spoon…

Ingredients

• Chorizo
• Dark Brown Sugar
• Apple Cider Vinegar

Method

Put your chorizo in a food processor and blitz it with some dark brown sugar.  If you are using a shop-bought chorizo (usually about 225g) then go for about 2 tbsp/50g of dark brown sugar, and adjust quantities accordingly.  Add a splash of good quality apple cider vinegar.  Cook the mixture gently in a saucepan until it has reduced and thickened to the consistency of… well, jam! You can adjust this recipe to suit your tastes – more sugar for a sweeter jam, more vinegar for a bit more tang, a pinch of paprika for more heat or a smidge of chipotle for a bit of smokiness.  Spoon your chorizo jam into sterilised jars, seal, allow to cool and keep it in your fridge for as long as your willpower lasts.