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Chorizo Jam with Mushrooms and Goats Cheese on toasted Sourdough

If you love the smoky spicy taste of chorizo then this is a brunch or lunch for you. Its easy to make and you can keep the jam in the fridge for up to a week once made.



JAM (Makes 2 Jars)

500g chorizo sausage

1 large onion

2 garlic cloves

75g brown sugar

2tbs Maple Syrup

1 heaped tablespoon red ​chilli flakes

5 Chestnut Mushrooms

Salad Leaves

1 Slice of Sourdough

2tbs Goats Cheese

Herb Oil


- Chop the chorizo into small chunks

- Place a small pan on a low heat and fry the chorizo in the pan

- Whilst the chorizo fries, chop your onion and garlic

- After a couple of minutes, take the chorizo out, leaving the natural chorizo oil in the oan

- Add the onion and fry for 10 minutes in the chorizo oil

- Now put the garlic in and cook for 1 minute

- Add all of the other ingredients into the pan, including the chorizo and set to a simmer

- Cook for 25/30 minutes until the liquid has almost all evaporated

- Now add to a blender and blitz to a chunky consistency

- Scoop into a sterilised jar and keep in the fridge for up to a week.


- Cut your bread to a thickness you like

- Slice your mushrooms and put in a pan with olive oil

- Toast your bread and spread a good amount of the jam on top

- Add your fried mushrooms and little bits of the goats cheese

- Add leaves and the herb oil



Hello,  I'm Emma

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