Canape

Prawn, chorizo and tomato kebabs
1. 

6 cherry tomatoes, halved
2 garlic cloves, thinly sliced
thyme, a couple of sprigs broken into small pieces
olive oil
12 tiger prawns, raw peeled and head off
12 slices chorizo from a whole sausage
12 basil leaves, cut in half

Heat the oven to 160C

Put the tomatoes cut-side up on a baking sheet, top with a thin slice of garlic, a piece of thyme, a drizzle of olive oil and sprinkle of salt on each. Cook for 30 minutes.

Grill the chorizo and fry the prawns in a little oil, keeping everything warm. When the tomatoes are done, onto each skewer push a prawn, a piece of basil, a piece of chorizo, some more basil and a tomato half.

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