Season the spring onions and chorizo with salt and freshly ground black pepper, and the courgettes with pepper only. Drizzle over the oil and slide the tray under the grill or put it on the barbecue. Keep an eye on everything, turning the onions, chorizo and courgettes when needed so that they cook evenly and adding another drizzle of oil, if needed. Remove each ingredient when it is tender and cooked through, and set aside (the spring onions will be ready first, followed by the chorizo, then the courgettes). Use a temperature probe, if you have one, to ensure the chorizo has reached an internal temperature of 71C. If you don’t have one, the point of a sharp knife should feel very hot when used to test the centre.
