Mixed pinchos sharing platter

Served in bars throughout Northern Spain, these tiny bites make a perfect pairing with pre-dinner drinks.

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Serves 6

• Ready in 30 mins

For the anchovy toasts:

6 slices baguette 15g parsley leaves 1 garlic clove, chopped 4tbsp extra virgin olive oil 12 marinated anchovy halves, drained 1 small piquillo pepper, drained, dried and thinly sliced

For the chorizo in red wine:

150g spicy chorizo, thickly sliced 2tbsp red wine 1 small garlic clove, finely chopped A little chopped fresh parsley

For the tomato bread:

1 small baguette 1 garlic clove, peeled 2 plum tomatoes, halved 1tbsp extra virgin olive oil A few slices Serrano ham, shredded, plus extra to serve A little shaved Manchego cheese

To serve:

Spanish olives, grapes, Marcona almonds, caperberries and romesco sauce

1 For the anchovy toasts, heat the oven to 160C Fan. Put the baguette on a baking tray and bake for 5 mins each side until toasted and lightly golden. Set aside to cool. Whizz the parsley, garlic and oil in a blender until smooth, then season. Spread each toast with the salsa; top with the anchovies and piquillo pepper.

2 For the chorizo in red wine, put the chorizo slices into a cold frying pan and place over a medium heat. As soon as the fat is released, add the wine and bubble for 30 seconds. Add the garlic and parsley, then cover and reduce the heat to low. Simmer gently for 5 mins.

3 For the tomato bread, cut the baguette in half lengthways, then each half into 3 pieces. Rub the cut surface with garlic, then with the tomato, making a tomato paste (discard the used tomato halves). Drizzle with olive oil and top with the Serrano ham and Manchego cheese.