Prep: 10 mins
Cooking: 10 mins
2 tbsp olive oil
125g chorizo, sliced
125g skinless smoked haddock fillet, cubed
a small handful fresh dill sprigs
12 Doriano crackers
- Heat the oil in a large, non – stick frying pan and add the chorizo.
- Fry until some of the juices are released then add the haddock and cook, for 5-8 minutes, turning once carefully, so as not to break up the fish.
- When the fish is cooked and the chorizo beginning to crisp around the edges, season well with freshly ground black pepper and spoon onto Doriano crackers.
- Scatter with the dill sprigs and serve
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.