Vegetable oil, 1 chopped onion, 2 chopped garlic cloves, 2 tbspn chopped fresh thyme,1 tsp ground allspice, 1 tbsp paprika, 50ml Balsamic, 2 tbsp tomato puree, 1 tbsp black treacle, 200g cooking Chorizo, peeled & finely chopped.
Method: Heat 2 tbsp of oil, add onion, garlic, allspice, thyme, paprika, pinch of salt. Cook for 5 minutes until onion softens, add Balsamic & cook until syrupy. Add tomato puree & treacle, cook for 3 minutes. Add the Chorizo, cook for 30 minutes on low heat, stirring regularly. Put into sterilised jar, (it will keep in the fridge for 1 month). Serve as a starter with good bread, spread on croutons for canapes. Give as a present.
This is from Marcus Waring.