Barely a recipe, and on the second evening of bad weather it is the most useful thing in this collection.
The principle is worth stating because it makes any cold plate work: one fatty thing, one sharp thing, one dry thing. Chorizo, gherkins, oatcakes. Everything else is optional.
- Slice the chorizo as thinly as you can. Thin slices taste more intensely than thick ones because more surface meets your tongue at once, and a 100 g piece goes twice as far.
- Gherkins sliced lengthways rather than into coins, more contact, less rolling off.
- Sun-dried tomatoes and a spoonful of their oil.
- Mustard on the side, not spread.
Chorizo keeps for weeks once cut if it stays cool and dry, which makes it one of the few things here you can start and come back to.
Serves 2 as a meal, 4 as something while dinner cooks.