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EAZY CHORIZO

Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.

MAKES 300g

300g plant-based sausages

2 tbsp olive oil

1½ tsp smoked paprika

½ tsp cayenne pepper

¼ tsp ground fennel

a pinch of salt

a pinch of black pepper

2 garlic cloves

4 tbsp red wine

½ tbsp maple syrup

Medium frying pan on a medium-high heat | Fine grater or Microplane

Slice the sausages into 2cm-thick rounds | Put them in the hot pan and pour over the olive oil | Fry for 5 minutes, turning them now and again, until golden | Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper | Peel and finely grate the garlic into the pan and fry for another 2 minutes

Carefully add the red wine and maple syrup to the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally | Toss to ensure the sausage is covered | Take off the heat once all the liquid in the pan has evaporated, and serve