These chorizo bites are a British twist on a Spanish classic - perfect to share tapas-style or as a little snack.
Serve with a chilled glass of Pure Mead – the sweetness pairs beautifully with the smokiness of the chorizo and the dry finish leaves your palette clean.
This recipe is designed as a guide so use your instincts and feel free to make substitutions based on what you have available. If you need to switch out something it doesn’t matter, as long as it’s made with love and we’re not wasting food!
The only caveat is – if you can afford it and if you can get it – always invest in good English honey, the more local, the better. #beekind
– Sliced chorizo or mini chorizo
– A couple of tablespoons of English honey
– Loxwood Meadworks Pure Mead
– Finely chopped shallot or small white onion
– A crushed garlic clove
– Pinch of salt
– Glug of olive oil
– Fresh basil (optional).
– Finely chop your onion and crush your garlic. Slice the chorizo.
– In a large pan, pour a glug of olive oil and set on a medium heat. Add the onion.
– When the onion starts to soften, add the garlic and stir.
– Move the garlic and onion to the side of the pan then add the chorizo.
– Let the chorizo simmer, turning to cook even on either side.
– When it’s started to crisp up, stir the garlic and onion back in and add a generous slosh of Pure Mead.
– Take a moment to enjoy the mead-y steam then add in the honey and a sprinkle of salt.
– Turn the heat to low and continue to stir until the juices become sticky.
– Turn out into a bowl and pour over the syrupy sauce. Garnish with a sprinkling of roughly chopped fresh basil and pop in a few cocktail sticks, ready to serve.
Finally, pour yourself a chilled glass of Pure Mead and congratulate yourself on a job well done!