Chorizo rolls

• red peppers↗2
• cooking chorizo↗500g g

  (see tip)

• loaf French bread↗1

  quartered and split down the middle

• bag rocket↗100g g
• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.

2. 2

   Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.

3. 3

   Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.