(1) Fresh goat cheese topped with sweet pepper chutney and walnuts - the sweet pepper chutney can be replaced with a tomato confit, port jelly or honey.

(2) Tuna with lemon, capers and mayonnaise - the tuna should be oil packed and of high quality; I added a tablespoon of mayonnaise to a small (50g) can, a teaspoon of chopped capers, and half a teaspoon of grated lemon rind as well as a teaspoon of lemon juice and salt and pepper to taste; you can also toss in a teaspoon of chopped, fresh flat leaf parsley.

(3) Pan con tomate (see The Tapas Episode) topped with sliced embutidos (charcuterie) - in this case, I used fuet (a peppery cured pork sausage), but chorizo, lomo (cured pork loin), and jamón (ibérico or serrano ham) are also popular choices.

(4) Roasted eggplant (see The Charred and the Seedless) with tahini and fresh cilantro - this eggplant was really an impromptu babaganoush; I took a small roasted eggplant, removed the skin and chopped the flesh, added about a teaspoon of lemon (to taste), one and a half tablespoons of tahini, a finely grated small clove of garlic and salt to taste; I topped the eggplant with chopped fresh cilantro.

(5) Roasted peppers (see The Charred and the Seedless) on pan con tomate (see The Tapas Episode), topped with anchovies and green olives - the higher quality the anchovies and olives the better; in particular, you want to stay away from anchovies that are overly salty.

Other ideas, some inspired by my favourite Barcelona bars, are

(6) smoked salmon over cream cheese or thick yogurt topped with capers and lemon rind (inspired by Quimet i Quimet, see Tapas - Basic - Part 1);

(7) paté or foie gras topped with caramelized onions (Quimet i Quimet, see Tapas - Basic - Part 1);

(8) slices of tortilla (see The Tapas Episode) on pan con tomate (see The Tapas Episode) sprinkled with sea salt and finely chopped parsley;

(9) sauteed mushrooms (see Tapas Menu - Take 2) with thyme topped with gruyere and broiled in the oven;

(10) smoked mackrel or trout topped with a green olive tapenade and quartered cherry tomatoes;

(11) white bean dip (see Dipping into White Beans) sprinkled with chopped spring onions;

(12) grilled chorizo over thinly sliced green apple drizzled with maple syrup;

(13) manchego cheese topped with sliced fresh figs and drizzled with honey;

(14) grilled peach quarters or apricot halves wrapped in jamón serrano and drizzled with maple syrup;

(15) tomato slices topped with fresh mozarella, salt, a dollop of pesto and a basil leaf;

(16) skewers of 2-3 shelled fresh prawns, salted, brushed with oil and grilled (1 minute or so on each side) served over toasted bread smeared with a dollop of allioli

Txistorra (my way)

1,200 g fatty pork shoulder 500 g back fat 8 garlic cloves, finely chopped 20 g mild Pimentón de la Vera (smoked paprika) 6 g hot Pimentón de la Vera (smoked paprika) 34 g sea salt including cure 5 g caster sugar 5 g dextrose Yoghurt (lactic acid fermentation starter) and mould culture 22 mm sheep casings

Meat and fat ground on 8 mm/~5/16" plate. Mixed well with the seasoning and yoghurt. Stuffed in 65 cm/2 ft lengths (to fit in the chamber). Sprayed with mould culture and fermented for 36 hours at 22 C/72 F and 90+% RH. Then dried at 12 C/54 F and appx. 80% RH until 30% weight loss (five days).