8 medjool dates
1 cup of sherry
50g of chorizo, sliced into eight 1/2 centimetre disks
The reason I have chosen medjool dates is that they are bigger, which makes stuffing them with chorizo easier, but also because they are much tastier. Try to get dates that still have the stone in, as they will be much juicier than than ones that have already been pitted (I'll give you a tip below on how to pit them yourself. For the sherry, I have chosen Tio Pepe - a fino sherry - mostly because a sherry named "Uncle Pepe" just felt right. I picked up the chorizo from Waitrose but it is produced by The Bath Pig who make excellent British chorizo and other cured meats using pork from high-welfare pigs raised right here in the UK. As the folk at The Bath Pig say, chorizo doesn't have to come from Spain.
Here's a simple tip to pit the dates: find a bamboo skewer (there are always some lying in your kitchen drawers that you have forgotten about), and push the flat end through the bottom tip of the date and push the stone out of the other end where there is a small opening (where the stalk was). All very easy when you try it. Once your dates are pitted you can place them in a large bowl, pour over the cup of sherry and leave them to soak for 6 hours. Go do whatever you want for 6 hours.
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