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

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

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www.womersleyfoods.co.uk

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

Chorizo & Bean Soup

Ingredients

• garlic
• orange peel zest
• tomatoes
• celery
• carrots
• red onion
• chorizo (Nigel used Castellano’s Chorizo but you should try with Yorkshire Chorizo!)
• cannellini beans
• fresh oregano or basil
• fennel seeds
• chilli flakes

Method

1. chop garlic, onions, carrots, celery, tomatoes & oregano
2. add fennel seeds, chilli flakes & orange zest
3. cover with water
4. add cannellini beans & chopped or sliced chorizo
5. simmer; stir in more basil or oregano to serve & finish with orange zest

Nigel Slater’s Simple Suppers – Series 2

The Secret Supper guests tucking into Yorkshire Chorizo & Bean Soup.

Ingredients

• Carrot
• Onion
• Leek
• Celery
• Garlic
• Yorkshire cold pressed extra virgin rapeseed oil
• Yorkshire chorizo
• Butter beans
• Ham stock
• Tomato paste
• Cracked black pepper
• Salt

Method

1. Sweat veg in the rapeseed oil until soft
2. Add diced chorizo and fry a little longer until the chorizo oil & paprika start releasing into the veg
3. Add Ham stock & Tomato paste and leave for a long slow simmer, skimming of any excess oil if necessary
4. Add the butter beans for the last 10 mins simmer just to warm through but NOT to take on the chorizo paprika colour
5. when serving sprinkle each bowl with with a good pinch of chopped parsley
6. Check seasoning as you go and be careful with salt, plenty of cracked black pepper, long slow simmer skimming off any excess oil…..

with thanks to Andrew Addis-Fuller for the recipe/method.

Channel4 The Secret Supper Club Website

This recipe is from the recipe book Nigella Express by Nigella Lawson

You can buy Yorkshire Chorizo from Paganum the Online Farmers Market here www.paganum.co.uk