For the Meat (makes 4 skewers-enough for 2)

• 250g crocodile, defrosted (juices reserved) and cut into large bite size chunks.
• 3 links dolce chorizo, cut into large bite-size chunks
• Olive oil or butter for frying
• 1/2 tbsp paprika
• 1/2 tbsp cayenne pepper

  For the Dipping Sauce

• 2 red peppers, cored, deseeded and cut into 6 pieces
• 4 cloves elephant garlic, skin on 
• 1 tbsp soured cream

Method

1. Place the peppers on a baking tray skin side up with the garlic cloves. Place the tray under the grill at 3/4 power. Keep an eye on them as you do other things!
2. When the pepper skins are partially blackened, remove them from the oven and wrap them in baking foil so they steam under their own heat. Leave them for about 10 minutes.
3. Remove the garlic from the grill when it is squidgy when prodded with a fork.
4. Peel the skins from the pepper. They should come off easily now. Put the flesh in a blender. Peel the garlic cloves and add the insides to the blender along with the soured cream.Blitz until smooth and put in a saucepan to warm through.
5. While the veg is grilling/cooling, stir fry the croc pieces in the olive oil with the paprika, cayenne and garlic. They should be cooked after about 5 minutes. Remove from the pan with a slotted spoon and allow to drain on some kitchen paper.
6. Put the chorizo in the pan along with the red wine and cook for 5-8 minutes until cooked through. Thread the meat onto skewers, alternating pieces of chorizo with pieces of croc.
7. Serve with the dipping sauce, a lemon dressed pearl barley salad and minty courgettes.