Bandarillas

Ingredients

For the dressing:
3 tbsp chopped fresh parsley
1 garlic clove, crushed
2 tbsp cornichons or gherkins, finely chopped
4 tbsp olive oil

For anchovy, olive and pepper:
12 anchovies
12 olives stuffed with pimientos or almonds
6 pieces peeled red pepper form a jar, halved

For onion, cheese and gherkin:
12 baby pickled onions
125g/4oz manchego or gruyère cheese, cubed
6 cornichons or midget gherkins, halved

Method

1. For the dressing, briefly pulse all the ingredients in a food processor or coffee mill until almost smooth.
2. To make the bandarillas, spear one of each ingredients on to a stick and smear over the dressing at the last minute.

Note: You may assemble these up to 4 hours ahead, cover and chill. Serve at room temperature.