Tomatoes on Toast

• Drizzle half the olive oil over the bread and toast until charred.
• For the topping, half the tomatoes and grate over a sieve and bowl with a box grater, crush the garlic with a little salt until it resembles a fine paste.
• Mix into the tomato pulp with the rest of the olive oil and spoon onto the toasts.

Boquerones

• For the anchovies lay onto a plate then in a bowl mix the lemon garlic and salt then finish with the parsley and olive oil spoon over the anchovies and serve.

Asparagus with Picada

• For the picada, fry the bread and nuts until toasted, pop into a small food processor with the parsley, blitz to a coarse paste finish with the lemon.
• Cook the asparagus in salted boiling water until just cooked.
• Pile the asparagus onto a plate spoon the picada on top.