Prosciutto Stock

• 35 g (1¼ oz) shallots, thinly sliced
• 550 ml (19

In a small saucepan, very gently simmer the shallot in the first measure of water for 1 hour.

Add the chorizo and prosciutto and simmer for 45 minutes, skimming every 5 minutes. Use paper towel to remove any traces of fat. Pass through a fine sieve lined with muslin (cheesecloth) into a clean pan and discard the solids.

Add the second measure of water and season with a small pin