Chorizo, labneh and crispbread

To make the chorizo, put the first 7 ingredients in a large bowl with 1 tsp salt and mix well using a wooden spoon. Transfer the mixture to a 1-litre plastic container, packing it down tightly, and cover with a lid. Chill and leave to marinate for at least 24 hours.

To make the labneh, put the yogurt, sorrel (or fennel or sumac if you are substituting) and black pepper in a mixing bowl, and mix well. Line a sieve with cheesecloth, muslin or a clean J-cloth. Set the sieve over a bowl and spoon the yogurt mixture into the centre. Gather up the edges and tie in a tight bundle. Put a small saucer on top to weigh it down, then chill for 24 hours to allow the whey to drain into the bowl underneath.

Heat the oven to 170C/fan 150C/gas 3½. To make the crispbread, mix the flour and 200ml water to make a smooth batter, then add the caraway seeds, sugar and 1 tsp salt. Line two baking trays with baking paper (not greaseproof as it will stick), brush with a little oil, then tip the smooth batter equally into the two trays and spread with a spatula to make an even layer. Bake for 20-25 minutes until crisp and golden. Break into shards.

Heat 1 tbsp of rapeseed or olive oil in a frying pan, add the chorizo mixture and cook for 10 minutes, stirring to ensure it doesn’t catch on the bottom of the pan. Remove the labneh from the fridge, turn it out of the muslin and discard the drained whey. Fry the kale in a shallow pool of oil until crisp. Drain on a paper towel, and season with a pinch each of sugar, salt and pepper.

To serve, divide the chorizo between 4 plates, and accompany with spoonfuls of the labneh, crispbreads to scoop with, and sprinkle over the fried kale.