GRILLED RAZOR CLAMS WITH CHORIZO AND GARLIC BUTTER

INGREDIENTS
3-4 small, sweet (Dulce) chorizo sausages
12 live razor clams
For the garlic butter:
6 garlic cloves, crushed
1/4 bunch flat-leaf parsley, leaves finely chopped
250g unsalted butter, at room temperature
1 lemon, juice only
Salt and pepper
For the baba ganoush:
5 aubergines
80ml olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
100ml tahini
4 garlic cloves
200g thick Greek yogurt
1/2 bunch coriander, stalks and leaves
1 lemon, juice only

METHOD
1) For the garlic butter: mash the garlic and parsley into the butter until well-combined. Add the lemon juice and season with salt and pepper to taste. Transfer into a plastic container or form into a roll, wrap in clingfilm and refrigerate until needed.

2) For the baba ganoush: preheat your barbecue to hot. Wash the aubergines, place on the barbecue and grill for 10-15 minutes until blackened and soft on all sides.

3) Remove from the grill, cut in half and peel or scoop out the insides. Place the pulp in a blender bowl and discard the skins.

4) Heat the olive oil in a heavy-based frying pan, add the cumin and coriander and cook for 2 minutes or until fragrant.

5) Transfer the spices to the aubergine with the tahini, garlic, yogurt and fresh coriander. Blend lightly, using the pulse button, to a chunky texture. Season with lemon juice and salt. Cover and set aside until needed.

6) Put the whole chorizo on the hot barbecue and grill for 3-4 minutes until coloured. Slice each chorizo into about 6 thick slices, cutting at a 45-degree angle. You will need about 3 slices per person.

7) Wash the razor clams quickly in running water, place on the barbecue and cook for 3-4 minutes until the shells open. Remove and add garlic butter. Serve the clams, butter and chorizo with a dollop of baba ganoush.