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Chorizo jam

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Ashley Wright, head chef at The Horn of Plenty in Devon, shares his recipe for chorizo jam – the perfect partner to slow-cooked octopus

The Horn of Plenty

You will need

Cooking chorizo 1kg, diced
Spanish onions
2, finely diced
½ bulb, minced
Balsamic vinegar
Light brown sugar

‘Serve with seafood, cheese or with salads for an added burst of flavour,’ says Ashley


  1. Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
  2. Gently fry the onions in the chorizo oil until soft and starting to brown.
  3. Add the garlic, cooked chorizo, vinegar and sugar.
  4. Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
  5. Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
  6. Store in a sterilised jar.

Try Ashley’s chorizo jam with slow-cooked octopus at The Horn of Plenty’s Mediterranean Evening on April 10. To book, call The Horn of Plenty on 01822 832528.


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