chorizo makes frequent appearances in my cooking but, unless there is a pizza involved, it rarely appears in its pre-sliced form. however, a pack of mildly-flavoured chorizo slices which i was sent by abel & cole got me thinking.

i spoke to various friends who had lots of great ideas for using chorizo (or salami for that matter) slices but the idea that caught my fancy simply involved dry-frying it so that the edges crisp up, much as it would on a pizza. i added the juice of a lemon to the pan when it was done, to make a dressing from the oil which the meat released, and then used this to garnish a fresh summery pasta dish of broad beans, asparagus and feta cheese.

this was a really good use of the chorizo (which i’d otherwise have nibbled on with a glass of red wine) and is a nice way to lift a gentle and mildly flavoured dish. i particularly liked the way the chorizo took on a slight lemony tang which made it particularly mouth-watering.

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