Chorizo, Chestnut and Sage Lollipops

Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled dry sherry before dinner.

Makes: 8 canapés

Ingredients

4 tbsp extra virgin olive oil
10g pack fresh sage leaves
8 whole chestnuts from a 200g jar Sierra Rica Organic Chestnuts
70g pack Waitrose Spanish Chorizo

Method

1. Place the oil in a small pan with the sage, reserving 8 leaves, then warm gently over a medium heat. Remove from the heat, add the chestnuts and season. Leave to infuse for 5 minutes.
2. Meanwhile, fold each slice of chorizo in half, then in half again. To assemble the lollipops, take 8 x 10cm thin satay sticks or long cocktail sticks and thread a piece of the chorizo through, followed by a reserved sage leaf, then top just the tip of the skewer with a warm chestnut. Serve immediately.

Cook's tips

Place the chestnut just on the tip of the skewer, to form a 'lollipop' - don't be tempted to thread it on completely, as it will crumble.