Anytime Tapas

A few simple and classic tapas recipes. We stock a good range of Spanish foods including pulses, spices and charcuterie. A good premium Cava like our organic Albet I Noya petit albet brut, or a cold beer always goes well. You could also try one of organic Rioja Blanco.

Manchego and Honey

Some may have cheese at the end of a meal but we quite like this simple tapas to begin with. It really does go well with Cava,

Manchego cheese

Quality clear honey

Slice Manchego, lay out and drizzle honey over.




Yes Bruschetta is Italian but this is such an easy and tasty light bite to do, it has to be included.  Lightly toast your baguette slices. Rub the garlic clove all over one side of each slice, drizzle with olive oil, arrange sliced tomato on top, just enough to cover, it’s only meant to be a light bite. Sprinkle with salt and cracked black pepper then drizzle with more olive oil.

Sliced baguette  – fresh from us on a Saturday

Sliced tomato – cherry if you prefer, just make sure they are ripe

1 Garlic clove

Kaltur Olive oil

Rock salt  – Maldon really is the best

Cracked black pepper


White Asparagus

Arrange the white asparagus onto a serving plate, drizzle olive oil over asparagus and a squeeze of lemon, serve with a dollop of allioli on the side.

White Asparagus  – a real quality product and time saver. Just decant from the jar.

Kaltur Olive oil

Fresh lemon



Here are two to ways to serve the powerhouse of tapas, chorizo. Slice chorizo into roughly 1 cm thick slices, heat in a frying pan till sizzling, serve straight from the pan so you can mop up all the good fat that has oozed out. Just before serving you can add a little dash of balsamic vinegar and let it sizzle a little more for another punch of flavour. Or, place slices in a cazuelas (small terracotta tapas dish) and place in oven till sizzling. All you’re doing is heating the chorizo through and releasing all the flavours. You can remove the outer skin of chorizo before slicing if you prefer.

Chorizo sweet or spicy  – we have a good range at boda so it’s worth experimenting.

Balsamic vinegar


Patas bravas

Par boil your potatoes and leave them to cool. Cut them into chunks and lightly fry in some olive oil till golden. Place in an oven proof dish and pour over the salsa brava sauce. Heat in the oven till warmed through and bubbling, then serve. The salsa brava sauce we have in store is from Spain, it’s creamy and very tasty.


Salsa brava sauce


Garbanzos & Morcilla Sausage

Fry a red chilli in a little olive oil, deseed if you prefer a milder heat. We have a delicious cured Morcilla Iberico sausage, a type of Spanish black pudding, in store perfect for this dish. Slice the Morcilla and chorizo sausages and add to the chilli, get it sizzling. Drain some chickpeas and add as many or as little as you would like. Take a few roasted peppers, slice and add them to the pan. Heat through, taste, season to your liking and serve.

Chickpeas  – I find our jarred Spanish chickpeas more tender than tinned.

Morcilla & choriza chubb

Pimientos del Piquillo – Roasted red peppers, again jarred, are quick and easy

1 Fresh chopped red chilli

Kaltur Olive Oil

Rock Salt

Cracked black pepper




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