Serves 2

Ingredients:-

• 4 x Fillets of red mullet, scaled and pin boned
• 10 Chunky slices of Yorkshire chorizo sausage
• 2 x Shallots, peeled and sliced
• 2 x Large vine tomatoes, chopped into chunks
• 1 x Tablespoon balsamic vinegar
• 2 x cloves of garlic, peeled and sliced finely
• 100ml Virgin olive oil
• Lemon juice
• Handful of fresh basil leaves
• Salt and pepper

1. Cook the chorizo in a frying pan over a medium heat with a little of the oil until it browns and the oil turns a lovely red colour. (this is the fat rendering down from the sausage. The red colour is the paprika from the chorizo)
2. Add the garlic and cook for a further 30 seconds add balsamic vinegar and take from the heat.
3. Toss the tomatoes, shallots, Yorkshire chorizo and garlic and a tablespoon of the red oil / balsamic mixture left in the pan.
4. Put the rest of the virgin oil, basil,salt and pepper and a good squeeze of lemon juice into a bowl. Blend with a hand blender until the basil colours the oil.
5. Fry the mullet fillets, skin side down in a non stick pan for 2 mins over a medium heat. Flip over and cook for a further 30 seconds and remove from heat.
6. Drain the fish fillets on kitchen towel and set aside.
7. Place a nice pile of the dressed salad at the top of your plate and place the mullet fillets just below, fanned out. Drizzle some of the basil oil over and dress with a few baby leaves.

Recipe by Rob Green, Green’s of Whitby

Serves 4

8 cherry tomatoes; sprig of rosemary or thyme, chopped finely; freshly ground black pepper and sea salt; 1 tbsp olive oil; 80g Chorizo, cut into 8 thin discs; 8 small scallops, rinsed and dried with kitchen paper; 8 cocktail sticks

Preheat oven to 180C/gas mark 4. Cut cherry tomatoes in half, season and sprinkle with chopped rosemary or thyme. Dribble with a little olive oil and roast for 45 min. Place chorizo on a baking tray and roast in the oven for 5 min.

Coat scallops with a little oil and season. Preheat a frying pan and cook each scallop for one minute on each side. Thread chorizo scallop and roasted tomato on a cocktail stick and serve with some torn rustic bread.

Yorkshire Post, Joan Ransley is membership secretary and workshop co-ordinator for the Guild of Food Writers.

Ingredients:-

• 2 chicken breasts, cubed
• chorizo 100g approx roughly chopped
• finely chopped garlic, 3 or 4 cloves
• sweet smoked paprika
• 10 big shell on prawns
• 300g arborio paella rice
• oil (olive or rapeseed)
• 400ml good chicken stock
• 225ml dry sherry
• 4 spring onions, sliced into 1/2 cm chunks
• 150g of frozen garden peas
• parsley
• salt & pepper

1. Heat oil in a frying pan, cube & season chicken & start to brown in frying pan
2. add roughly chopped chorizo & fry for a couple of minutes
3. add chopped garlic & fry for a further minute
4. add a good pinch of smoked paprika, buy the best paprika you can afford you really can taste the difference
5. pour in 150ml of sherry & bring to the boil
6. add 300g of arborio rice
7. pour in 400ml of good chicken stock & bring back to the boil then turn the heat down to a simmer for approx 30 mins, add a lid to the pan half way through, about 15 mins (Lorraines Tip: if you dont have a lid that fits cover with a baking tray)
8. in a second pan heat some more oil and add the spring onions, then toss in the whole prawns & fry for about 3 minutes
9. add the peas and a further glug of sherry (about 75ml) and boil off for a couple of mins
10. now combine the prawns, onions & peas into the pan with the chicken, chorizo & rice
11. season with salt & pepper & stir through, then leave, don’t worry if some of the rice sticks to the pan, the Spanish appreciate this ‘Socorrat’ as the best bit!
12. garnish & serve the dish in the pan with roughly chopped fresh parsley

Ingredients:-

• Hand Dived Scallops
• Yorkshire Chorizo
• Red Chilli
• Spring Onion
• Clear Runny Honey

Ingredients:

• 400 g of butter beans (Haricot beans or Chick peas)
• 3 – 4 fatty pork chops or 1kg of belly pork
• 100 g of bacon
• 2 or 3 Yorkshire chorizo (Alternatively 300g chunky cubes if from a large chorizo)
• 2 Rings of black pudding
• 1 onion
• 1 clove of garlic
• Sweet paprika (optional)
• Olive oil for browning
• Salt

Preparation:

1.  Leave the beans to soak overnight (or used canned if unavailable).
2. Put water on to heat in a cooking pot, when it comes to boil, add the beans and simmer, along with the bacon. As they cook, add water when necessary and let the broth thicken.
3. In a large pan, fry the pork, garlic and onion until lightly browned, then pour in stock with the beans and bacon.
4. add the whole cooking chorizo and a splash of Tinto (Spanish red wine).
5. Reduce the temperature to a very low simmer for an hour. NB top up with a little hot water if it becomes too thick, to avoid it sticking & burning.
6.  Add sweet paprika and add salt as necessary.
7. Finally about 5 min before serving add the black pudding to heat through.
8. Serve the beans piping hot with crusty bread.
9. For a variation try serving with cabbage, or adding chunks of potato (the size you would use for roasties) when you add the chorizo.

Recipe courtesy of Graham – Buon Vino

Perfect Picnic food: Pea & Chorizo Tortilla

SERVES: 6, PREPARE: 20 mins, COOK: 40 mins

As featured on BBC Radio 4 Food Programme with Sheila Dillon, 22nd May 2011.

Ingredients

• 32 Queen scallops, cleaned, washed, reserve shells.
• 1/4 Yorkshire Chorizo, diced
• 3 spring onions, sliced
• 1 green chilli sliced, seeds removed
• 25g cold, unsalted butter, cubed
• 75ml Womersley Cherry vinegar
• favourite oil extra virgin or cold pressed rapeseed

Preparation method

Greens Restaurant & Bistro, 13 Bridge St, Whitby, YO22 4BG

www.greensofwhitby.com

www.twitter.com/robgreenchef

www.womersleyfoods.co.uk

Be sure to serve it up with some freshly baked crusty farmhouse bread to soak up all the rich juices left in the bowl.

Yorkshire Chorizo featured on TV in the BBC2 series One Man & his Campervan, Martin Dorey travels the length and breadth of the UK seeking out the best campsite locations for his VW Campervan and the best local food to cook on his campervans 2 gas rings!  Martin is the author of The Campervan Cookbook.

Whilst in the Yorkshire Dales Martin stops off and camps at Gordale Scar, Malham and cooks up a simple meal including Yorkshire Chorizo and some very special local eggs!  We enjoy a beer, the location and the food and talk about local food & the Yorkshire Dales landscape.  The campervan even get’s a name! Gordie…

The series starts on Monday the 7th of February 2011 on BBC2 at 6.30pm and continues every week night in a 10 part series, the Malham episode will air on Thursday the 10th of February at 6.30pm.

One Man and his Campervan Rhea Egg & Yorkshire Chorizo Frittata or “Gran Huevo con Chorizo”

Ingredients:-

• 1 x Rhea Egg or about 10 medium hens eggs
• 1 x Yorkshire Chorizo
• chopped red onion
• glug of Yorkshire rapeseed oil
• herbs, e.g. fresh thyme
• green salad e.g. rocket
• grated Parmesan cheese
• seasoning to taste

Method:-

1. find a great campsite, set up van, tables, chairs & place beers in the beck to chill
2. chop the onion and set aside
3. slice/chop the Yorkshire Chorizo
4. warm a frying pan and a good glug of Yorkshire rapeseed oil, add the chorizo and onion and gently fry releasing the smoked paprika & oils into the rapeseed oil, its better to use a little too much oil so you can save some for a salad dressing, pour of excess oil into a jam jar to save for a salad dressing
5. mix the egg, Parmesan, herbs & seasoning and pour into the pan with the chorizo
6. if you have a grill swap to the grill to complete cooking otherwise carefully turnover the frittata & cook other side
7. Serve with a Parmesan & Rocket salad drizzled with chorizo oil and a cold beer from the stream…

You can follow Chris on twitter here @cwildman and Martin here @campervanliving

For more info see The Yorkshire Dales Food Blog or Paganum Produce

Ingredients:-

• 3 rashers of streaky bacon or a handful of bacon lardons
• 1lb or 500g pork sausages, good quality from your butcher or farmers market
• 120g chorizo
• 1 x can or box of passata or sieved chopped tomatoes
• tin of broad beans
• fresh sage
• fresh rosemary
• glug of extra virgin rapeseed oil
• red onion or 4 or 5 shallots
• 1 large leek
• 3 or four bread crusts
• 2 large cloves garlic
• salt & pepper

Method:-

1. chop the chorizo & bacon and sprinkle over the sausages in a baking tray and pop in the hot oven for 10 mins
2. chop the leek & peel& slice the onion
3. chop the sage leaves
4. add a glug of oil to a frying pan and add the onion, leek, sage &  rosemary and gently fry & soften, add a splash of water once they are frying to help soften
5. once soft add the passata & broad beans & a pinch of salt & pepper
6. in a food processor whizz the bread into breadcrumbs, add the chopped garlic a few more sage leaves and then whilst its whizzing drizzle some more oil into the breadcrumbs just a glug to give them a bit of moisture
7. put your veg & beans into an oven proof dish, sprinkle with half the breadcrumbs, then place your sausages, bacon & chorizo onto the top and finish by covering with the rest of the breadcrumbs
8. you can now either cool & refrigerate until you need it or even freeze the whole thing for a quick tea
9. to finish just bake for 20 mins to crisp up the breadcrumbs and serve with some crusty bread & maybe a green salad