Chorizo Stock

• 35 g (1¼ oz) shallot, thinly sliced
• 500 ml (17

In a small saucepan, bring the shallot and water to the boil. Reduce the heat to a gentle simmer and skim the froth. Very gently simmer for 35 minutes or until the stock tastes sweet.

Add the chorizo and very gently simmer for a further 35 minutes or until reduced to 250 ml (