The haul included an award winning tomato ketchup, oven roasted and oak roasted tubs of tomatoes and this mixed punnet of fresh tomatoes. They aren’t, as far as I am aware, the heritage ones I would have liked (as pictured on Fiona’s website), but no complaints over the taste or freshness. A majority went into this rather decent Chorizo salad, the remainder were made into a little sauce for a Morcilla Tapas dish.

The recipe is a take on a White Bean, Chorizo and Herb salad in the August 2011 issue of Delicious magazine. A table spoon of red wine vinegar is whisked with a crushed clove of garlic and a teaspoon of Dijon mustard and made into a sauce with the gradual addition of olive oil.

Thick slices of cooking chorizo are gently fried until they begin to release their oil (remove from pan and drain on kitchen paper). Tip a drained can of haricot beans into the pan and heat through, coating in the bright red oil. Add the vinegar sauce and warm through. Toss with the chorizo and serve over chopped tomatoes and salad leaves. And there you have it – a Chorizo and Tomato Salad, simple, yet so tasty.