Grilled chorizo & octopus with piquillo peppers & apple & ginger purée

Grilled chorizo and octopus are a match made in heaven. Serve as a tapas dish with crusty bread, to soak up all those flavoursome juices.

SERVES 4

4 thin slices crusty white bread, torn

extra virgin olive oil, for drizzling

2 chorizo sausages; to make your own, see here

6 pieces tinned piquillo peppers, cut in half

4 long red chillies

300 g (10½ oz) baby octopus, cleaned and cut in half

fennel fronds, to garnish

APPLE & GINGER PUREE

250 g (9 oz) apples, cored and diced

6 cm (2½ inch) piece of fresh ginger, peeled and grated

40 g (1½ oz) caster (superfine) sugar

2 tablespoons thick (double) cream

FOR THE CRUSTY BREAD Preheat the oven to 150ºC (300ºF). Place the bread on a baking tray and drizzle with olive oil. Bake for 10–15 minutes, or until crisp and golden. Set aside to cool completely.

FOR THE APPLE & GINGER PUREE Place the apples, ginger, sugar and 300 ml (10½ fl oz) water in a saucepan over medium heat. Cook for 10–15 minutes, or until there is no liquid remaining.

Add the cream, reduce the heat, and warm through for 2 minutes.

While still warm, transfer to a blender and whiz until smooth. Push the mixture through a fine sieve and keep warm.

TO SERVE Preheat a barbecue or chargrill pan to medium. Drizzle with olive oil.

Cut each chorizo into five pieces and place on the barbecue with the piquillo peppers, whole chillies and baby octopus. Cook for 4–6 minutes, turning halfway through. Transfer to a tray and season with salt and pepper.

Spoon the warm apple and ginger purée onto a serving plate. Arrange the chorizo, octopus, piquillo, chillies and crusty bread on the plate. You are aiming for a rustic look!

Garnish with the fennel fronds and drizzle with a little more extra virgin olive oil. Serve warm.