Jono & Jules do food & wine

These looked so pretty! The flavours really compliment each other and the ones to the right of the picture have no chorizo and still tasted fab!

Prawn, chorizo & tomato kebabs – makes 12

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

Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes cut-side up on a baking tray, top with a thin lice of garlic, a piece of thyme, a drizzle of olive oil and sprinkle of salt on each. Cook for 30 minutes.

Fry the chorizo and prawns in a little oil in two separate pans, keeping everything warm. Push a prawn, a piece of basil, a piece of chorizo, some more basil and a tomato half on to cocktail sticks or little skewers.

(Original recipe from BBC Good Food)

Wine Suggestion: We like to serve sparkling wine with canapés – especially at this time of year. Try a dry sparkling rosé for an occasion or a still rosé from Bordeaux or Provence which will give a bit of texture from the tannins as well as a savoury dryness.