METHOD

The tomato sauce

• Gently heat the oil in a non-stick pan. Add the garlic and then the tomatoes, oregano, basil and salt and pepper.
• Bring to the boil, then remove from the heat. Strain the sauce through a sieve, squeezing through as much juice as possible, into a non-stick saucepan.
• Bring the sauce back to the boil, then reduce to a simmer and cook for 20 minutes.
• Remove from the heat and cover.

The crumpets

• Carve the cheese before you grill it - it's fairly easy when it's firm.
• Grill the crumpets to perfection.
• Add the tomato sauce and grill on a low to medium heat for about 2 minutes.
• Add the cheese and grill until it starts to melt. You need to keep a close eye on it, as if it melts too much, you'll lose your carving.
• Add the chorizo and olives, and decorate with herbs of your choosing (we used chive tips, for stylistic rather than flavouring purposes).