Tinned, drained artichokes with crushed garlic and black olives drizzled with olive oil and each artichoke heart topped with an anchovie. Sprinkle with chopped parsley and black pepper or chillie flakes
Tinned asparagus (white or green) with mayonaise
Tinned white asparagus with a tuna and mayonnaise paste. (Season mayonnaise with lemon juice, crashed garlic and mashed tuna. Arrange asparagus on dish and cover bottoms of sparagus spears with tuna mixture)
Grilled fresh green asparagus, sprinkled with maldon salt
Cooked green asparagus wrapped in (twos or threes) very thinly sliced serrano ham and grilled
Peas or green beans sauteed with garlic and serrano ham or chopped chorizo
Strips of roasted red peppers (may be from a jar) sauteed in olive oil with garlic slivers.
Unpeeled courgette strips or slices dipped in tempura batter and deep fried
Red and green pepper strips dipped in tempura batter and deep fried
Unpeeled aubergine cut into slices or wedges, salted, floured and fried. Drizzle with black treackle.
Tomato slices with black olives, sliced onion, maldon salt, black pepper and torn basil or oregano. Drizzle with olive oil. Cheese,chunks of tuna or quartered boiled eggs may be added.
Bean salad.
Avocado seasoned with sherry vinegar and olive oil
Steamed broccoli drizzeld with olive oil and sprinkled with maldon salt
Steamed broccoli dipped in tempura batter and deep fried.
Cucumber slices with tzatziki