Ingredients
- 400g chorizo (plus 200g vegan chorizo)
- 2 tablespoons extra virgin olive oil
- 1.5 cups hard apple cider
- 2 bay leaves
- Handful of parsley
- Sliced sourdough bread (plus a gluten free roll, prepared separately)
Method
Finely chop the parsley and set aside.
Cut the chorizo into 1 cm slices.
Heat the olive oil in 2 frypans over medium heat. In separate frypans, cook chorizo and vegan chorizo until browned (vegan chorizo will start to go a bit crispy around the edges).
Add 1 cup of cider and 1 bay leaf to each pan and simmer for about 5 minutes until the liquid is syrupy.
Serve warm with sourdough bread (or gluten free roll).
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