1 Tbs olive oil
1 tsp rosemary, chopped
1/2 Tbs fresh oregano, chopped
2 garlic cloves, smoked if possible
20 assorted small tomatoes approximately, or 2 punnets of cherry tomatoes
2 Tbs currants
1/4 cup dry Spanish sherry
Salt and freshly ground black pepper
1/2 Tbs extra virgin olive oil
Crusty baguette or sourdough to serve
1 Preheat oven to 180C. Heat a small frypan and add the olive oil.
2 Dice the chorizo and add to the oil with the rosemary, oregano and finely sliced garlic. Gently cook while stirring, for 5 minutes.
3 Spoon into an ovenproof dish, add the tomatoes, currants, sherry, salt and pepper, plus the extra virgin olive oil. Bake for 30 minutes and serve warm or chilled with bread.By Amanda Laird Email Amanda