Gildas (tapas on toothpicks)
This classic Basque country pinchos has been popping up on bar menus the country over, and for good reason. It's a killer combo of anchovies, olives, pickled guindilla or peperoncino chillies (peppers), and is easy to make at home. I've added some salted chips for crunch and salty decadence. These are entirely optional, but just quietly, an entirely worthy addition.
Ingredients
1-2 tins excellent quality anchovies
6-12 pitted green olives
6-12 pickled Calabrian chillies, peperoncino or guindilla peppers, left whole or sliced depending on heat
thick potato chips (optional) to serve
Method
1. Strain the anchovies from oil. In no particular order, gently skewer onto a toothpick 1-2 anchovies (they can sometimes be difficult to separate), skewer an olive and either a whole picked chilli or slice. Add to a plate and repeat until you have a desired number of Gildas.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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