Slice the Spanish Chorizo (60 gram) in strips, you can also use spicy or smoked chorizo if you like.
Once the chorizo is chopped add it to a hot pan with no fat and let it crisp up, this should take about 5 minutes. Once done put it on kitchen paper to absorb the extra fat.
With your fingers butter a baking tray to avoid sticking and start to form the layers placing one layer of fried Plantain (3) then a layer of chorizo and a layer of the Feta Cheese (100 gram). Add a tsp of Muscovado Sugar (4 teaspoon) in between each layer, this with the melted cheese will make a cheesy sweet syrup.
Repeat the steps until you’ve reached the top of the tray. For the last layer I like to put the chorizo in between 2 layers of cheese so when baked it goes black and ultra crispy.
Once baked the top of the dish should have melted crispy cheese, if not you can put it a few minutes under the grill.