Ingredients

Extra virgin olive oil

180 g padron peppers

200 g Brindisa additive-free mini cooking chorizo, sliced

700 g jar Perello butter beans

1 unwaxed lemon, zest only

Green and black olives

Sea salt and black pepper

1 pack Padron peppers

Salted Marcona almonds or Salted Catalan almonds

Savoury butter crackers

Method

1. Add a generous amount of olive oil to a non-stick frying pan. When the oil is smoking, add the Padron peppers and fry until blistered. Remove to a plate and salt generously.

2. Cook the chorizo in the pan on a medium heat until the fat runs and they start to caramelise.

3. Drain the butterbeans in a sieve, pour into a food blender and blitz until smooth. Season with sea salt and black pepper.

4. Spoon the butterbean puree onto a plate, leaving pockets. Sprinkle over the padron peppers, chorizo, olives and lemon zest. Add a little more extra virgin olive oil, a sprinkle of sea salt and black pepper and serve with smoked almonds and savoury butter crackers.

   Alternatives: top with the cocktail mix, pickled gherkins, caper berries or pickled garlic and scoop up with Torres crisps.