4 mild baby chorizos

4 scallops, cut in half

Splash of olive-pomace oil

2 piquillo peppers, quartered

A few rocket leaves

Salt and freshly ground black pepper

4 looped skewers


Preheat the oven to 180˚C and heat the rocks. Gently grill or fry the chorizo for 6 to 7 minutes.

Season the scallops with salt and freshly ground black pepper. Heat a heavy based pan, add the oil and cook the seasoned scallops for 40 seconds each side. Remove and dry on kitchen paper.

Place half a scallop on a skewer, followed by a rocket leaf, quarter pequillo pepper, half a chorizo, quarter pequillo pepper, half a chorizo, a rocket leaf and half a scallop. Repeat for the other 3 skewers. Remove hot rocks from oven, place a skewer on top of each rock and serve.

Chef’s tip

You can buy rocks from any garden centre. Just wash and then heat in the oven.

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