A large board of all things charcuterie, 6 different types of salamis, 4 different types of olives and 5 different types of cheeses served with a variety of breads to tear and share. We brought back some Pata Negra ham which worked out at £259 per kilo - this we will lovingly take out of its wrapper, reverently placed on a plate and let you have a sniff of it - only kidding there will be literally a sliver each ...

Tortilla - A Spanish classic with only three ingredients, eggs, potatoes and onions but done well it is a miraculous thing.

Hot Chorizo With Chickpeas -Cooking this dish fills my kitchen with smells of my Spanish grandma. Onions are fried with a touch of garlic, a splash of wine, a bay leaf and then chorizo is chased around the pan till it releases all its flavours and aromas turning the pan a deep ruby red. A last minute addition of garbanzos (chickpeas) brings this dish to a finale.

Patatas a Lo Pobre - Literally translates as "poor man's potatoes" and comes from the genre of peasant cooking that Spain is well known for. Potatoes, onion and peppers are layered, sprinkled with a dressing of olive oil and white wine vinegar then slowly roasted in the bottom of the oven making the top layer crunchy (my sister and I always fought over this much loved top layer it's inexplicably delicious).

Gambas pil pil- one of my favourite tapas dishes - Prawns fried in garlic with a slight hint of chilli - it wont be too hot, I will do some extra chilli on the side if you want it slightly spicier.

Chicken with rosemary and saffron - pan fried off the bone chicken thighs with a hint of rosemary and saffron.

And relax ...... We always have two puddings so if there is anything you fancy do let me know but if push comes to shove we always have homemade ice cream in the fridge.

Tea, coffee, mints, turron.