3 Spanish dishes to make for World Tapas Day

1½ cups raw almonds

1 tablespoon extra virgin olive oil

1/2 -1 teaspoon sea salt

1 teaspoon smoked sweet paprika

Method

Heat a large frying pan with no oil and tip in the almonds. Keep them moving for 3-4 minutes until they start to turn golden brown and give off a toasted smell. Transfer to a large bowl, drizzle over the oil and toss to combine.

Sprinkle over the salt and paprika and give it another stir until all the almonds are coated.

Leave to cool then transfer to a serving dish.

Fresh salty olives with a sweet and garlicky marinade

Ingredients (serves 3)

250g whole mixed olives

2 cloves of garlic, peeled and sliced

1/4 medium red onion, thinly sliced into half moons

Peel of 1/2 small orange

1 tablespoon balsamic vinegar

2 tablespoons extra virgin olive oil

1 fresh bay leaf

Method

Combine all ingredients together in a glass jar, cover and refrigerate for at least 2 hours, but overnight will be much better to allow all the flavours to infuse.

Remove from the fridge about an hour before serving to allow the olives to come to room temperature.

Transfer to a serving dish.

Crispy potatoes, blanketed in a thick spicy tomato sauce and drizzled with garlic mayonnaise

Ingredients (serves 3)

500g potatoes

1 tablespoon rapeseed oil

Salt and freshly ground black pepper

For the spicy tomato sauce

1 tablespoon rapeseed oil

1 red onion, peeled and chopped

5 garlic cloves, peeled and minced

50ml Fino sherry

400g tin of tomatoes

1 teaspoon smoked sweet paprika

3 fresh bay leaves

½ teaspoon salt

¼ teaspoon freshly ground white pepper

½-1 teaspoon dried chipotle chilli flakes

½ teaspoon cayenne pepper

¼ teaspoon sugar

For the garlic mayonnaise

3 tablespoons shop bought mayonnaise

1 clove garlic, peeled and minced

Salt and freshly ground black pepper

To serve

Handful chopped flat leaf parsley

Method

Preheat the oven to 220C//425F/Gas 7.

Peel the potatoes and cut into 2cm cubes.

Pour the oil into a large mixing bowl and add the potatoes. Mix together until the potatoes are completely coated in the oil. Season well with salt and freshly ground black pepper and transfer to a baking tin. Place in the hot oven for 25 minutes, shaking halfway though, until the potatoes turn golden and the edges are crispy.

In a large saucepan heat the oil on a medium heat and sauté the onions and garlic until softened. Add the Fino sherry and increase the heat to high, let it bubble for about 30 seconds to burn off the alcohol, reduce the heat back down to medium.

Add the rest of the sauce ingredients to the pan and mix well. Bring to the boil then turn the heat down and simmer for 20 minutes. You can either leave the sauce chunky or blend it with a stick blender until smooth. Taste the sauce and adjust the seasoning if necessary.

Spoon the mayonnaise into a bowl, add the garlic, salt and black pepper and mix well to combine. Transfer to a small serving dish.

To serve, tip the hot potatoes to a large serving bowl, spoon over a generous amount of the spicy tomato sauce and put the remaining sauce into a small bowl. Drizzle over a spoonful of garlic mayonnaise. Sprinkle on some chopped flat leaf parsley and plenty of freshly ground black pepper. Serve the Patatas Bravas with bowls of the remaining tomato sauce and garlic mayonnaise for your guests to help themselves to.