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Recipe from episode 4

Tupperware chorizo

I find the mild heat and smoky flavour of chorizo goes with so many things, from eggs to vegetables, fish and shellfish. Making and maturing your own ‘real’ chorizo (as described in The River Cottage Cookbook) is fun but undeniably a commitment, so here’s the easy version – very popular in Mexico and also here in East Devon.It’s a highly seasoned mix of coarsely minced pork, which you keep in a tub or plastic container in the fridge and use in a variety of ways. You can shape some into mini meatballs or little patties and fry until browned, then chuck into tomato sauces, bean casseroles, vegetable soups and the like.

Makes about 750g

750g pork shoulder, coarsely minced
1 tbsp sweet smoked paprika
2 tsp hot smoked paprika
2 garlic cloves, finely chopped
2 tsp fine sea salt
1 1⁄2 tsp fennel seeds
1⁄4 tsp cayenne pepper
50ml red wine
Freshly ground black pepper
A little rapeseed or olive oil for frying

Put all the ingredients except the oil into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly.

Heat a little oil in a frying pan, break off a small piece of the mixture, shape into a tiny patty and fry for a few minutes on each side, until cooked through. Taste to check the seasoning, remembering that the flavours will develop further as the mixture matures. If you’re a heat fiend, you can add more cayenne and black pepper.

Cover the mixture and store in the fridge for at least 24 hours before using; this will allow the flavours time to develop. It will keep for about 2 weeks.

Looking for more charcuterie ideas?

ONLINE COURSE Charcuterie at HomeONLINE COURSE Charcuterie at Home
ONLINE COURSECharcuterie at HomeTaught by Steve Williams

Artisan charcutier, and River Cottage alumni Steve Williams teaches you how to make chacuterie at home.

Steve is passionate about using carefully sourced meats and making the most of every cut. He'll take you through the butchering skills you'll need, the tools you'll use and how to make the ultimate coppa ham, fermented sausaged and smake your own venison and chicken at home.

ONLINE COURSE Next Level CharcuterieONLINE COURSE Next Level Charcuterie
ONLINE COURSENext Level CharcuterieTaught by Steve Williams

River Cottage's artisan charcuterie expert Steve Williams teaches you how to make professional charcuterie in his online course Next Level Charcuterie with Learning with Experts.

You'll learn how to source professional charcuterie equipment (including cases, smokers, and cures) and what you'll need to sell your charcuterie. You'll learn how dry cure, brine and use an EQ cure on your meat, as well as which cases to choose.

As one of the courses making up the River Cottage Next Level Diploma 'Next Level Charcuterie' will teach you everything you need to know to make professional charcuterie.