TODAY’S RECIPE: Chorizo & red pepper

HUMMUS topper to scoop up with pitta bread. SERVES 2

Ingredients

100g cooking chorizo 2 roasted red peppers from a jar 1 tbsp flaked almonds pinch smoked paprika 1 clove crushed garlic splash sherry vinegar 200g hummus ½ small bunch of parsley

Method

1 Peel and slice the chorizo and chop the two jarred peppers.

2 In a dry frying pan, toast the flaked almonds, then tip into a bowl. Heat ½ tbsp olive oil in same pan, add the chorizo and a pinch of smoked paprika. Fry until the chorizo has released its oil, then stir in the peppers, crushed garlic and a splash of sherry vinegar. Cook for a minute, then take off the heat.

3 Spread a 200g tub of plain hummus on to a plate. Tip the chorizo mix on top, then sprinkle over the almonds and some parsley.