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250g uncooked chorizo sausage

½ cup (125ml) olive oil

1 red onion, sliced

400ml (14 fl oz) dry apple cider

A pinch of sugar

500g cherry tomatoes

430g Turkish pide (or other long bread), sliced in half lengthways

1–2 garlic cloves, halved

100g manchego, or other firm sheep’s cheese

A handful of parsley, finely chopped

Lemon wedges, to serve

Salt and pepper, to taste

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1. Preheat the oven to 160C fan (180C conventional).

2. Pop the chorizo out of its skin in chunks into a large, heavy-based frying pan with a tablespoon of the oil, then let it start cooking out its own flaming red fat over low heat for a minute or so.

3. Add the onion and gently sweat for 6 to 8 minutes, until softened.

4. Splash in the cider, sprinkle in the sugar and toss in the tomatoes.

5. Bring to the boil, then turn the heat back down to a simmer.

6. Let the mixture bubble away for 25 to 30 minutes, until it looks syrupy and the oil floats to the top.

7. Season to taste with salt flakes and cracked black pepper.

8. Meanwhile, place the bread slices on a baking tray, then slip another tray on top to flatten the bread and stop the slices curling up into half moons.

9. Bake for 25 to 30 minutes, until the bread is golden brown and crispy.

10. To serve, rub some fresh garlic over the open faces of the bread, then arrange on a platter and pour the tomato mixture over them.

11. Shave the manchego over.

12. Sprinkle with the parsley and some more salt and pepper.

13. Drizzle with the remaining olive oil and serve with lemon wedges.

Notes

For a Mediterranean mashup, add some good-quality antipasti from the deli, such as roasted eggplant, red capsicum, artichoke hearts and/or mushrooms, tossing these through as soon as the tomatoes get jammy, or just artfully arranging them over the Turkish slab or toasts for something bordering bruschetta.

For extra kick, sprinkle the toasts with crispy capers and/or anchovies, slices of jamón, or fresh or flaked chilli.