Start off the weekend with a few appetisers while getting things ready in the kitchen. These are part of a menu with an asian-style chicken as main course. Enjoy!

Serves 6

200 g cooking chorizo, cut into pieces 1 cm thick
1 red pepper, deseeded and cut into 4
1 red chili, deseeded and halved
150 g philadephia cheese
fresh thyme, for decoration
salt and pepper

1. Fry chorizo in a pan or grill until nicely coloured. Put aside and let cool.
2. Roast red pepper and chili on a tray in the oven at 250 degrees for 15 minutes. Take out and put into a plastic bag, let cool. Remove the skin and chop the red pepper and chili. Mix with the philadelphia cheese. Taste and season with salt and pepper. Put the cheese mixture into a piping bag and keep in the fridge until serving.
3. Pipe a bit of pepper-cheese mixture on top of each piece of chorizo. Top with a sprig of thyme.