- 1 tbsp olive oil
- 500 g soft cooking Chorizo
- 500 ml sweet cider
- 2 tbsp fresh parsley, chopped
- Heat the oil in a non-stick frying pan.
- Slice the chorizo in long diagonals.
- Gently sauté the slices until they extrude their lovely colourful juices.
- Add the cider and reduce until syrupy.
- Remove the pan from the heat, leave to cool for 5 minutes, then add the parsley and serve.
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