This is a form of tapas
Boil in 250ml water, 250mls white wine vinegar, 2tbs castor sugar four peeled eschallots until soft
Meanwhile fry 3 sliced chorizo in a hot pan
Add eschallots (after draining)
1 tbsp of chopped parsley
Deglaze with Apple cider (50ml)
Serve with parsley garnish
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