ANGELA GRAY

Marinated Olives
Ingredients
100g good quality olives
2 tablespoons olive oil
1 dessertspoon sherry vinegar
1 strip lemon peel
1 bay leaf
1 garlic clove thinly sliced
1 teaspoon finely chopped soft herbs- parsley, chives, dill etc

Method
Mix altogether, cover and refrigerate until needed. Leave at room temperature half an hour before serving.

Marinated Anchovies
Ingredients
4 anchovy fillets drained of their oil
4 whole flat leaf parsley leaves
2 pickled chillies, cut in half
4 caperberries

Method
Lay each anchovy fillet flat on a board, place a parsley leaf on the fleshy white side and roll up. Secure with a cocktail stick.
Spike a pickles chilli at one end and a caperberry on the other end.
Drizzle with a little olive oil and black pepper. Serve with crusty bread.

Manchego and Membrillo, Serano Ham, Bread, Olive Oil, Sherry Vinegar
This is a great simple supper just in itself; simply make a delicious platter with a selection of the above ingredients. Add a crisp green salad and some delicious chilled sherry or a Spanish wine and you have the perfect food mix to share.