1. Cut the baguette into diagonal slices that are 2 cm (3/4 inch) thick, then add into a baking tray, all in a single layer, add into a preheated oven 200 C - 400 F for a couple of minutes or until lightly toasted

TO MAKE THE PATATAS AIOLI (GARLIC POTATOES)

1. Cut the potatoes (peeled) into 1/2 inch (1.25 cm) thick bite-sized pieces, then add the potatoes into a large sauce pan, fill with water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat, after about 15 minutes and the potatoes are just cooked through, drain into a colander, rinse under cold water and then let the potatoes drain

2. In the meantime, add the mayonnaise into a large bowl, finely grate in the garlic, add in the lemon juice and olive oil, then season with sea salt & black pepper, whisk together until you get a creamy aioli sauce

3. Once the potatoes are cool enough to handle, add them into the bowl with the aioli, gently mix together, add spoonfuls of the mixture over a couple slices of toast, sprinkle each one with a dash of hot smoked paprika and some chopped chives

TO MAKE THE PAN CON TOMATE Y ANCHOAS (TOMATE TOAST WITH ANCHOVIES)

1. Finely grate the tomatoes into a bowl, finely grate in the clove of garlic and add in the olive oil, season with sea salt & black pepper, whisk together until well mixed

2. Add spoonfuls of the mixture over a couple slices of toast

3. Gently remove the anchovies from the can or jar and add one anchovy over each toast, sprinkle with chopped parsley

TO MAKE THE QUESO MANCHEGO CON MIEL Y ROMERO (MANCHEGO CHEESE WITH HONEY & ROSEMARY)

1. Add the slices of Manchego cheese over a couple slices of toast, drizzle a kiss of honey over each toast and sprinkle with a dash of dried rosemary

TO MAKE THE GAMBAS AL AJILLO CON PIMIENTOS DEL PIQUILLO (GARLIC SHRIMP WITH PEPPERS)

1. Heat a fry pan with a medium heat and add in the olive oil

2. In the meantime, thinly slice the garlic, cut the roasted bell peppers into thin strips, add the shrimp over paper towels and pat dry, then season with sea salt & black pepper

3. Once the olive oil is nice and hot, add in the sliced garlic, mix continuously, after 30 seconds and the garlic is fragrant, add in the shrimp, all in a single layer, cook for 1 minute per side or until cooked through, then add in the paprika and sliced peppers, quickly mix together and remove from the heat, add spoonfuls of the mixture over a couple slices of toast, top off with chopped fresh parsley