Chorizo, tomatoes, currants and oregano on toast
- Place a heavy-based frypan on the barbecue. Pour in the olive oil then add the onion, garlic and currants. Cook while stirring for two minutes.
- Add the tomatoes, seasoning and balsamic then cook gently for 10 minutes while grilling the chorizo.
- Slice the bread and brush with olive oil then grill. Serve the tomatoes and chorizo on toast, sprinkled with fresh oregano.