This is incredibly simple but I know few people who don’t go weak at the knees for a bit of hot chorizo. Hot olives are a newish one on me, but a newish favourite at that. They’re considerably more bewitching when warm.

James Ramsden

CHORIZO, OLIVES AND PICKLED CHILLI
CHORIZO, OLIVES AND PICKLED CHILLI

Serves 6 (about 30 canapes)
Preparation: 5 minutes
Cooking Time: 10 minutes

Ingredients

  • 1 tsp olive oil
  • 500g/1lb 2oz piece of sweet (dulce) chorizo, cut into fat chunks
  • 100ml/3½fl oz/7 tbsp fino sherry
  • 150–200g/5½–7oz small pitted green olives
  • pickled guindilla peppers (Spanish green chilli peppers), available in large supermarkets), cut into small pieces
  • a handful of parsley, roughly chopped

Method

1. Heat the oil in an ovenproof frying pan and fry the chorizo on both sides until crisp – about 2 minutes each side.

2. Add the sherry and simmer for a few minutes, until reduced by about half. Take off the heat and leave to cool slightly. 

3. Put a cocktail stick through an olive, then through a slice of pickled chilli, and then through a piece of chorizo. Scatter with parsley and serve.

Recipe adapted from Do-Ahead Christmas by James Ramsden (Pavilion)