WORDS: OLIVIA SPURRELL. PHOTOGRAPHS: TOBY SCOTT. FOOD STYLING: LOTTIE COVELL. STYLING: LUIS PERAL
1 Chorizo, rocket and red pepper sarnies
Slice 4 cooking chorizo sausages in half lengthways and fry on both sides until cooked through and crisp. Slice 1 chargrilled red pepper (from a jar), then layer into 4 bread rolls with the chorizo, a handful of rocket and shavings of manchego cheese.