Recipe – Chorizo, Cider and Caramelised Apple Salad

Did you know that our Discovery Box also comes with a monthly recipe, as well as a selection of fantastic British charcuterie to saviour and explore?

You didn’t?! Holy macaroni! How did we fail to pass on this on?

OK, we need to make amends here. And what better way could we do this, than to share it. Right this instant. Right now. And show exactly what you’ve been missing.

This tantalising salad has its origins in Northern Spain, but this version has a distinctive British character. Largely due to the recommendation of cider from Herefordshire, Bramleys from Kent and of course, wonderfully rich and spicy chorizo from Lishmans in Yorkshire. The combination of warm, sweet and tart flavours goes very well together and is a great accompaniment for barbecued meat, such as chicken thighs and pork chops. Watercress is also a must, dressed in the resulting cider and chorizo juices.

And if you think this looks good, just wait till you see what we’ve got in store for next month’s Discovery Box, featuring the best cured meat from Tempus.

Who, incidentally, won Grand Master Charcutier of the Year at the British Cured Meat Awards and Festival, in June.

Chorizo, Cider and Caramelised Apple Salad – serves 4

Ingredients

50g butter

1 medium Bramley apple, peeled, cored and sliced into even pieces

1 tbs rapeseed oil

100g Lishmans’ award winning Yorkshire chorizo, sliced into rounds

2 tbs flat leaf parsley, roughly chopped

100ml medium cider (Weston’s Old Rosie is good)

150g watercress, washed

Sea salt and cracked black pepper, to season

40g pine nuts, lightly toasted

Method

Place a large frying pan over a medium heat and add the butter and melt.

Add the apple pieces and fry until soft and golden on each side and begin to catch. Remove and put to one side.

Clean the pan, place back on the heat and add the rapeseed oil. When hot, add the chorizo and quickly fry on both sides to crispen up.

Add the apples back into the pan, along with the parsley and toss to combine.

Pour in the cider and leave it to bubble for 30 seconds and reduce slightly.

Taste for seasoning and remove to cool until warm.

Place the watercress in a bowl and pour over half the leftover juices from the pan to mix and dress.

Transfer the watercress to a large serving bowl or plate and arrange the chorizo and apple on top.

Finish with a scattering of the pine nuts and the rest of the juices drizzled over.