Chorizo Jam

1. Dice the chorizo and gently fry until it begins to crisp, then remove from the pan leaving the chorizo oil behind.

2. Dice the onion and garlic and add to the leftover oil in the pan. Llightly fry for a couple of minutes until they soften. Then add the remainder of the ingredients (including the chorizo) to the pan, bring to a simmer then reduce the heat to allow to gently bubble away until ‘jammy’ and thick. Add a pinch of a salt towards the end.

3. If you want it smoother you can put it in the food processor until it gets to a consistency you want. I prefer mine a bit more chunky than spreadable. Seal in sterilised jars.

4. Top tip: the quality of ingredients here (especially the chorizo) can have a big impact on the final flavour. This is massively customisable, if you like something spicier then add more cayenne pepper or paprika! You want it sweeter? Add more maple syrup! You want some more tang? Add more vinegar. You want a bit of smoke and BBQ flavour? Add some chipotle etc. You get the idea. Taste towards the end (the flavour will mature the longer it cooks) and adjust to bring out the flavours you like. Another top tip:try the same recipe, replace the chorizo with bacon = bacon jam.