Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Add the thyme, olives and tomatoes and stir to combine. Season well with salt and freshly ground black pepper ...
Set the skinless tomatoes aside. Put the remaining 75ml of oil into a medium saucepan and place on a medium heat. Add the onion, garlic, oregano, thyme, fennel seeds, and bay leaf and cook for ...
Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook ... freshly ground black pepper and mix well. For the roasted tomatoes, place the tomatoes onto a baking sheet ...