Christmas dinner recipes.
PREP: 5 MINSCOOK: 15 MINS
Create a simple, crowd-pleasing canapé by spearing Spanish sausage and harissa shellfish then serving oven-baked with a garlic mayonnaise
- Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins. Meanwhile, mix together the prawns and harissa. In a bowl, combine the garlic, mayo and yogurt to make a dip.
- Turn the chorizo, add the prawns to the tray and cook for 3 mins more. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by a sausage. Serve with the dip.