Sobrasada Toasts, Rosemary Roasted Green Beans & Vine Tomatoes

Have you ever seen that bit in Gavin & Stacey where Brin is full of wonderment over a glass of Bailey Irish Cream at Christmas? "Just when you think it can't get any better, they go and make a mint version!"

Well I had one of those moments when I discovered a Chorizo sausage from Trealy Farm.......wait for it......that you can spread on toast........holy shit!  Why has this not been in my life earlier. If this has existed is Spain for decades, why has no-one discovered it and shared the secret. How did no-one spot the potential of this product earlier? No wonder Spain is in financial crisis, they certainly wouldn't make it on the Apprentice!

I will be playing around with this ingredient for a while to come but just so I could try it, I decided to cook an 'on toast' recipe. Mostly so that the unctuous paprika spiked fat would seep into the toast during cooking and not be lost. Sobrasada on toast needs no garnish, but I had some vine tomatoes and green beans in the fridge so decided to make it into a meal. 

How did it taste? James Swift of Trealy Farm (www.trealyfarm.com) - you are a pork genius. Do something crazy with your black pudding next - Morcilla Marmite?

I'm not going to detail the recipe as it is so easy. Just spread some sobrasada on good bread and bake in the oven at 210c until crisp - about 20 mins. I tossed the beans and tomatoes in some excellent olive oil with a crushed clove of garlic, a sprig of rosemary and some maldon salt. Add the veg to the oven tray 10 mins or so before the end of cooking.