RECIPE FROM SPAIN:

Spinach and Mackerel Toasts

Great for an aperitif, buffet, tapas party dish . . .

You will need:

2 small tins mackerel fillets in olive oil
1 french style baguette cut in to rounds (make the cut diagonally to get bigger rounds)
Bunch fresh spinach
2 cloves garlic

Method

• Wash and drain the spinach, peel and finely chop the garlic.

• Drain the mackerel of the oil, place onto a plate and roughly break up the fillets with a fork.

• Heat a little olive oil in a pan and gently cook the garlic until it begins to soften, add the spinach and cook covered for a minute or so. Turn the spinach over to get a good coating of oil, put the lid back on and cook for a further minute. Remove from the pan and drain away any excess liquid.

• Toast the bread lightly on each side and arrange onto a large plate.

• Place a small amount of spinach onto each piece of toast and then top with the mackerel.

Makes about 10