Mexican-style Chorizo 2.5lbs pork (ground, or butt or loin; should be somewhat fatty) 4 pasilla chiles 3 ancho chiles 2-3 de arbol or japones chiles 1 chipotle meco chile 6 cloves garlic, minced 3 Tbsp sweet paprika 1.5 tsp ground cumin seed 3/4 tsp ground coriander seed 3/4 tsp Mexican oregano 1/4 tsp ground cloves 2 tsp kosher salt 1/2 cup vinegar (I use rice or cider; red or white wine vinegar would work) Destem and deseed chiles, reserving 1 tablespoon of the seeds. Toast the chiles briefly on each side on a comal or cast-iron pan set on medium heat. Toast the reserved seeds. Let the chiles and seeds cool, then grind to a powder in a spice grinder or molcajete. If not using ground pork, grind pork using a medium-fine plate. Combine all ingredients in a non-reactive bowl. Cover and let sit in a refrigerator for 2 days, mixing thoroughly about every 12 hours. At the end of two days use in a recipe or package as desired; I divide it into 1/2-pound patties and freeze until I'm ready to cook it, although you can stuff into casings. Makes about 3 pounds.

Ingredients: 2 chorizo sausages 4 potatoes, peeled 1 sweet potato, peeled 1 bunch silver beet, trimmed 1 cup grated cheddar cheese 1/2 cup grated parmesan 4 eggs 1 cup cream Salt and pepper Method: Preheat over to 180 degrees. Slice chorizo and lightly fry over medium heat for two minutes each side. Remove and drain on a paper towel and set aside. Cut potatoes in half and place in a large saucepan with cold, salted water. Bring to the boil and cook for eight to ten minutes or until tender. Drain, cool and slice into rounds. Blanch silver beet in a saucepan of boiling water for 30 seconds and drain well. Combine the cheeses. Layer a third of the potatoes in the base of a greased 18cm springform pan lined with non-stick baking paper. Layer the silver beet and chorizo, sprinkling cheese between each layer. Finish with the potato. Whisk together eggs, cream and salt and pepper and pour into the tin. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 50 minutes or until set and golden. Serves four to six.