Captain Boydle's chorizo, snapper and sauerkraut slider

Warren Elwin

1. Slice smoked chorizo sausages into thin strips. Slice snapper fillets into small (slider bun-sized) portions and season with sea salt flakes, ground pepper and lemon zest. Cut slider buns in half.
2. In a hot grill pan, cook chorizo until just crispy. Remove to one side, add the fish and fry until just cooked through. Toast the cut side of slider buns in the same pan.
3. Remove buns and add lemon mayo (or tartare sauce) to the bottoms. Add 2 chorizo slices, a portion of fish and a big spoonful of sauerkraut. Drizzle with hot sauce, and place the top on to the buns.

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