If you’re slaving over a barbecue, or working on a summer-inspired al fresco feast, some tasty nibbles and a refreshing tipple are the perfect way to settle your guests in and kick proceedings off.

With this in mind, we’ve got the perfect combination of Mediterranean flavour and luxury refreshment to complement the British summer. Here’s a simple recipe for prawn and chorizo skewers, served with a traditional gremolata, and accompanied by a classy, elderflower-infused, gin and tonic.

Method:

For the canapes, start by cutting chorizo into small slices. Use good quality deli-style chorizo sausage, rather than the packaged variety, for better taste and texture. Then fry off the chorizo, along with some pre-cooked king prawns, until the meat is nicely coloured and the prawns have taken on some of the chorizo’s flavour-rich oil. Whilst the prawn and chorizo cooks, you should prepare the accompanying condiment.

To do this, simply combine chopped garlic, chopped parsley, lemon zest and a touch of olive oil with a pestle and mortar, and drizzle the mixture over the skewered prawns and chorizo.