I love smoked paprika, it was one of my Grandpa’s favourite spices, from Goulash to meatloaf, if he thought it would go, he’d put it in. Any food with smoked chilli in gets my vote. So when chorizo became trendy and after we all watched Jamie peel his spicy sausage, off I went to find some. For a friends birthday we went for tapas at a place in Halifax that no longer exists. I tried this lovely, soft, red wine braised, spicy sausage.

This recipe is my homage to Venice, a city I love. One sunny October, having sung morning service for the second time in St Mark’s we got the Vaporetto to Murano, the one that meanders through all the islands. We sat on the seats on the outside stern of the boat, picking our ice cream coloured fantasy holiday homes, feeling peckish. After a wander round the shops, we had a late lunch in a restaurant that had a jetty, where we ate duck ragu, watched the water and enjoyed the last glorious rays of autumn sun.