CHICKPEA PUREE - 1 x 400g can chickpeas, 2 tsp ground cumin, pinch chilli flakes, 1 garlic clove, 150ml Fino Extra Virgin Olive Oil, salt

YOGURT DIP - 2 tbsp natural yogurt, 1 tbsp chopped coriander

SQUID AND CHORIZO - 1 tbsp olive oil, 500g squid cut in to rings, 1/2 jar Fino Chorizo Jam, 12 cherry tomatoes, juice of 1/2 lemon

Start by placing the chickpeas, cumin, chilli flakes, garlic and olive oil in to a whizzer and puree until smooth. Season to taste. Chill in the fridge. Then combine the yogurt and chopped coriander in a small dish. Again place in the fridge to chill.

Next heat 1 tbsp olive oil in a frying pan and fry the squid rings for 3 or 4 mins. Then stir in the Fino Chorizo Jam, the halved tomatoes and the lemon juice and continue to cook for a further minute until the squid is browned (but do not overcook as the squid can then become rather chewy). Serve with a green salad.

Serves 4

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