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    Chorizo, Chestnut and Sage Lollipops

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    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.

    • Christmas

    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.

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    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.

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