PICKLED RED ONION & POMEGRANATE SEEDS CHORIZO & RED PEPPER

Put 1/2 thinly sliced small red onion and 6 quartered radishes in a bowl with 11/2 tbsp red wine vinegar,a good pinch of salt and 1 tsp sugar.

Stir, then leave to quickly pickle for 15 mins. Meanwhile, toast 2 tbsp pumpkin seeds in a dry frying pan until starting to pop. Spread a 200g tub plain hummus onto a plate. Pile on the red onions and radishes, 2 tbsp pomegranate seeds, pumpkin seeds and a sprinkling of sumac. Spoon over a little of the vinegar. Serves 2.

Peel and slice 100g cooking chorizo and chop 2 roasted red peppers from a jar. In a dry frying pan, toast 1 tbsp flaked almonds, then tip into a bowl. Heat 1/2 tbsp olive oil in the same pan, add the chorizo and a pinch of smoked paprika. Fry until the chorizo has released its oil, then stir in the peppers, 1 clove crushed garlic and a splash of sherry vinegar. Cook for 1 min, then take off the heat. Spread a 200g tub plain hummus onto a plate. Tip the chorizo mix on top, then sprinkle over the almonds and some parsley leaves. Serves 2.