We are currently trialling our new-look independent.co.uk website - please send any feedback to beta@independent.co.uk


Chorizo and padron peppers on toast

Serves 4

Spanish padron peppers are readily available in good supermarkets and specialist delis these days, as are cocktail cooking chorizos.

2tbsp olive oil
8-10 mini cooking chorizo or 2-3 large ones
200g padron peppers, washed
4 slices of focaccia or sourdough

Halve the mini chorizo lengthways or slice the larger ones. Heat the olive oil in a frying pan and cook the chorizo on a low heat for 4-5 minutes, turning them as they are cooking.

Add the peppers to the pan with the chorizo and continue cooking for a few minutes, turning as they are cooking until they soften a little.

Meanwhile, toast the bread and serve the chorizo and peppers spooned on top.