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

Jamie Oliver’s Tomato and Chorizo Salad

Ingredients

• Yorkshire Chorizo
• Rapeseed Oil
• Shallot/Scallion
• Black pepper
• Sea Salt
• Sherry Vinegar
• Parsley
• globe/tiny basil
• Garlic Cloves

Method

1. roughly chop some Chorizo and add to a frying pan with a glug of Yorkshire cold pressed extra virgin rapeseed oil (Jamie used Spanish Olive Oil but rapeseed oil is very popular with all the TV chefs at the moment and perfect for this version of the recipe)
2. roughly chop some ripe tomatoes (should be at room temperature not out of the fridge) and place in your salad bowl
3. slice a couple of shallots/scallion and to the the bowl
4. sprinkle with a pinch of freshly ground black pepper and a good pinch of sea salt
5. drizzle with rapeseed oil (or olive oil)
6. roll up a few leaves of parsley & basil like a cigar and chop/slice up and sprinkle over salad
7. at the last minute add the finely sliced garlic to the crispy chorizo and oil in the pan and watch carefully as the garlic starts to brown add a couple of tablespoons of sherry vinegar
8. with a slotted spoon remove chorizo and garlic from oil and add to salad, drizzle a little of the chorizo & garlic infused oil over salad (reserve the remaining oil, Jamie suggests keeping this infused oil in a jam jar in the fridge and using to smear on a roast chicken before cooking for amazing results!)

Jamie served with goat’s cheese and a cured ham like Iberico ham or Parma ham a glass of sherry & a lump of fresh bread.