A favourite at London's Borough Market, these speedy rolls are the new hot dog
French bread, quartered and split down the middle
Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 minutes until sizzling and charred, then turn it over and cook for a further 3-4 minutes.
Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.