Chorizo a la Rockingham Forest Sidra

I often seek culinary inspiration at our local farm shop, Ashley Herb Farm. The latest eye-catching produce to appear in the chiller cabinet is a spicy Ashley Chorizo Sausage, combining locally reared pork and that most Spanish of spices, Paprika. This is a fresh sausage for cooking, a cured version is also promised later in the year.

Well I don't know about you, but when I've got a spicy sausage in my hand, my thoughts turn to balmy Spanish evenings, cruising for tapas. In the blink of an eye we had Patas Bravas; finely shredded dark Green Cabbage stir fried with Garlic, Chestnuts and a squeeze of Orange juice (Karen's speciality of the house); and of course Chorizo a la Sidra.

The recipe for the Chorizo tapa is hardly a recipe at all. Just fry slices of the sausage until browned a little, add a good slosh of Dry Cider, and the leaves stripped from a few sprigs of Thyme. Cook until the cider has reduced by around half and serve immediately. Eat slowly. You might like to put on a Flamenco record at this point.