Rye & pumpkin seed crackers
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney
Chorizo jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 450g/1lb jars
Skip to ingredients
- 500g cooking chorizodiced
- 1 large white onionfinely sliced
- 2 garlic clovescrushed
- 85g light muscovado sugar
- 3 tbsp Sherry or red wine vinegar
- 2 tbsp maple syrup
- 1 shot of espressocoffee or 100ml/4fl oz strong black coffee
Nutrition: per tbsp
- kcal48
- fat2g
- saturates1g
- carbs2g
- sugars3g
- fibre0g
- protein2g
- salt0.2g
Method
step 1
Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan.
step 2
Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo.
step 3
Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month in the fridge.
