A Cook's Tour of Spain

Meaty, spicy and fruity. It might sound like a bizarre combination of flavours but try this recipe from A Cook's Tour of Spain and give your taste buds a zingy wakeup call

Serves 8

• 250g chorizo picante
• ¼ fresh watermelon, peeled
• 225g ripe cherry tomatoes
• Rustic country bread - one large slice per person
• 1 - 2 plump garlic cloves
• 2 - 3 tbsp extra virgin olive oil
• 150g mixed rocket and watercress, washed
• 2 tbsp good quality sherry vinegar

How to make Spanish tostadas with chorizo and watermelon

1. Diagonally slice the chorizo and fry in a hot pan for a couple of minutes without adding any extra fat.

2. Halve the cherry tomatoes and fry briefly with the chorizo. Cube and deseed the watermelon and place in a large bowl. Add the chorizo and tomatoes and toss well together.

3. Toast the slices of bread - ideally on a preheated griddle. While still warm, rub each slice with a peeled clove of garlic, then drizzle with olive oil. Place on a large platter or board.

4. Arrange the chorizo, watermelon and tomatoes on the toast with the rocket and watercress. Pour the sherry vinegar into the pan the chorizo was fried in to deglaze the spicy juices. Pour over the tostadas to serve.

© Thomasina Miers