• vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp ground allspice
  • chopped to make 2 tbsp thyme
  • 1 tbsp smoked paprika
  • 50ml balsamic vinegar
  • 2 tbsp tomato purée
  • 1 tbsp treacle
  • 200g cooking chorizo, peeled and very finely chopped
  • to serve  Bread


  • STEP 1

    Heat 2 tbsp oil in a large pan. Add the onion, garlic, allspice, thyme, paprika and 1⁄2 tsp salt and cook for 5 minutes until the onion softens. Add the balsamic vinegar and cook until it becomes syrupy. Then add the tomato purée and treacle and cook for 3 minutes.
    Add the chorizo and cook, stirring regularly, for 30 minutes at a low heat. Serve warm, with your + favourite bread or tip into sterilised jars and keep for 1 month in the fridge.


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