Cannellini bean dip with chorizo on sticks

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Enough for six as part of a spread.

For the dip:
*2 garlic cloves, finely chopped
*40ml extra virgin olive oil, plus more if needed
*300g home-cooked cannellini beans or a 400g can of cannellini beans, drained and rinsed
*needles from two sprigs of rosemary, finely chopped
*juice of half an unwaxed lemon
*sea salt
*400g chorizo, cut into 1cm chunks

Sauté the garlic over a medium heat in 1 tbsp of the olive oil. Combine with all the other ingredients except the salt and blend.

Add more olive oil if needed - it will depend on the consistency of your beans. Season to taste with salt, remembering that chorizo is salty.

Sauté the chorizo in a dry frying pan until brown and crisping on both sides. Put each piece on a cocktail stick (or use fondue forks, if you have them) and serve with the dip.

Recipe from Comfort and Spice by Niamh Shields, £14.99, Quadrille