Tapas prawns, anchovy croquetas and patatas bravas

To make the croquetas, add the milk (250 ml) to a pan with the onion (1), bay leaf (1), clove (1) and garlic (2 cloves) and some salt and pepper. Bring to the boil, whisking occasionally, then set aside.

In another pan, melt the butter (30 g) over a low heat, add the flour (30 g) and cook for 1-2 minutes, stirring continuously until combined, then remove from the heat.

Strain the milk through a sieve into a jug, and discard the contents of the sieve. Gradually whisk the milk into the butter and flour. Return to the heat, whisking continuously until the sauce thickens and just reaches the boil.

Remove from the heat and immediately whisk in the manchego (125 g). When melted, mix in the anchovies (60 g) and chives (1 bunch). Line a baking tray with cling film, spread over the anchovy mix to cool, then lightly cover with more cling film to prevent a skin forming. Chill in the fridge.

Fill a heavy saucepan three-quarters full with oil and heat to 180°C (use a thermometer to check the temperature), either in a large pan or deep fat fryer. Meanwhile, to make the whipped quince, mix the quince paste (125 g) with the red wine vinegar (45 ml) in a blender.

When the anchovy mix is cold, roll into 20g balls. Set up the pane station with three bowls. In the first bowl, mix the flour (50 g) with some salt and pepper. In the second, put the beaten eggs (2), and in the third, the panko crumbs (75 g).

Roll each ball in the flour until well coated, then dip in the egg and finally the panko crumbs. Gently lower the balls a few at a time into the fryer or pan and cook until golden. Dry on kitchen paper and serve with the whipped quince.

To make the patatas bravas, preheat the oven to 200°C/180°C fan/gas mark 6. Spread the potatoes (400 g) out over a baking tray. Drizzle with 40ml olive oil, sprinkle over the rosemary (3 sprigs) and some salt and pepper, then roast in the oven for 20-30 minutes, or until browned and crispy.

For the romesco sauce, add the olive oil (50 ml) to a frying pan with the garlic (2 cloves), tomato purée (1 tsp), chilli flakes (1 tsp) and bread (1 slice) and cook for 2-3 minutes. Transfer to a food processor with the roasted hazelnuts (70 g), roasted red peppers (2), sherry vinegar (1 tbsp) and smoked paprika (1 pinch) except the chives, coarsely blend and season to taste. Serve the sauce over the patatas bravas, then sprinkle with the chives (1 bunch).

To make the prawns and peppers, heat 50ml olive oil in a large frying pan over a high heat. Carefully add the peppers (130 g) and cook for a 4-5 minutes until blistered all over. Remove the peppers and keep to one side. Reduce to a medium heat, add the onion (1) and cook until softened, then add the garlic (2 cloves), paprika (1 tsp), tomatoes (250 g) and prawns (1 pack) and toss together. Return the padron peppers to the pan, season, then add the white wine (1 splash) and red wine vinegar (1 splash) and cook for a final minute. Finish with a sprinkling of parsley (1 handful).