Fry slices of chorizo and add to the Spanish tortilla or use to top the tomato and mozzarella pizza, along with olives and capsicum. Dish it up alongside scrambled eggs as a breakfast of champions, stuff into baked potatoes with sour cream, diced tomatoes and parsley or dice it and fold through a salad of couscous, feta, zucchini with a squeeze of lemon. Really, there's nothing that's not improved by a bit of chorizo.
Frozen product. Once defrosted, keep refrigerated, cook and consume within 7 days.
Defrost fully before cooking. Heat a medium-sized frying pan over medium-high heat drizzled lightly with oil. Slice the chorizo into small rounds or cut in half lengthways. Fry for 2-3 minutes either side or until nicely caramelised. Alternatively, line a baking tray with baking paper and cook sliced or halved in a 180C oven for 15-20 minutes turning once or until nicely coloured.