RECIPE FROM SPAIN:

Planchitas

This is my own take on a very popular tapas dish served in bars all over Andalucia. I served it in a unique way, typical of our village of Orce . . . on an old Spanish roof tile.

You will need:

8 small thin pork fillets or chops
8 cloves garlic
Hand full fresh parsley
Juice of 1 lemon
Salt and pepper

Method

• Peel and roughly chop the garlic and roughly chop the parsley.

• In a shallow dish, place the fillets in the bottom, (doesn't matter if they overlap).

• Sprinkle the pork with the garlic and the parsley, cover with the lemon juice and leave to marinade in the fridge for 2 hours. (If you want a more subtle taste, reduce marinating time to one hour)

• Cook on the barbecue for a few minutes each side until cooked through and tender.

• Sprinkle with salt and pepper and serve.

For traditional planchitas cut each fillet into bite sized pieces before serving.