Chorizo jam

• cooking chorizo↗500g g

  diced

• large white onion↗1

  finely sliced

• garlic cloves↗2

  crushed

• light muscovado sugar↗85g g
• Sherry or red wine vinegar↗3 tbsp tbsp
• maple syrup↗2 tbsp tbsp
• shot of espresso↗1

  coffee or 100ml/4fl oz strong black coffee

Step-by-step instructions

1. 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.

2. 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.

3. 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.