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.

Or you can fry a couple of handfuls of the mixture, breaking it up with the edge of a wooden spatula as you go, until you have a pan of coarse, crisp chorizo crumbs to scatter over salads, soups and egg dishes – especially scrambled eggs – or toss with pasta or vegetables, such as purple sprouting broccoli.