Method

• 1.
  Preheat oven to 190°C. Grease and line the holes of a 12-hole muffin pan with baking paper. Soak the eschalot in a bowl of boiling water for 1 minute, then drain and peel. Cut into quarters, then place in a baking dish. Toss with oil and roast for 30 minutes or until soft and caramelised. Set aside to cool.
• 2.
  Meanwhile, place chorizo in a cold dry frypan over medium heat and cook for 5 minutes or until crisp. Using a slotted spoon, transfer to a large bowl with spring onion, chives, pea shoots and caramelised eschalot.
• 3.
  Blanch peas (fresh only) in a saucepan of boiling salted water for 3 minutes or until tender, then drain and refresh under cold water. Add to chorizo mixture and stir to combine.

• 4.
  Place flour, baking powder, bicarbonate of soda and a pinch of salt in a bowl. Add three-quarters cheese and stir to combine.
• 5.
  Whisk the melted butter, eggs and buttermilk in a separate bowl or jug.
• 6.
  Add to the flour mixture with the chorizo mixture, then quickly fold through with a spatula until just combined – you want the batter to be quite lumpy, as this creates a lovely light muffin.
• 7.
  Spoon batter into prepared pan and scatter over the remaining cheese. Bake for 25-30 minutes until risen and golden. Cool slightly on a wire rack, then serve.