TAPAS: Four fabulous recipes from London's hippest new tapas restaurant

Pan con tomate
This classic Catalan dish is eaten at nearly every meal throughout the region. It was originally devised to refresh stale bread and to use up a surplus of tomatoes (almost inevitable if you grow your own). Served on its own or with cold meats or marinated anchovies, pan con tomate is simple and delicious. When on holiday at our house in Mallorca, we eat this every day for breakfast. The secret is to use great tomatoes, delicious olive oil and really good bread.

Crisp fried squid
Perfectly fried squid is always tempting. If possible, buy whole squid with the skin intact and ask your fishmonger to clean it for you. A shiny, pink, speckled skin is a good indication of freshness. To dust the squid, we use a special flour from southern Spain called 'harina especial para freír', which you can buy from good Spanish delis. Most important of all, be ready to eat the squid the moment it's done.

Tortilla Española
Nothing can surpass a perfect tortilla. The secret is to have lots of wonderfully caramelised onion and potato mixed with a relatively small amount of egg. Don't be tempted to rush the frying of the onions and potatoes, as they need to caramelise slowly for optimum flavour. The end result also depends on using the finest-quality eggs you can find. We like to cook individual tortillas in non-stick blini pans, but you can, of course, cook a big one in a large, heavy-based, non-stick frying pan.

Marinated fresh anchovies
Effectively 'cooked' by the lemon juice and wine vinegar, this is a classic tapas dish and utterly delicious. We marinate the fish in vinegar for a shorter time than is traditional, to avoid them becoming 'overcooked'. Needless to say, the anchovies or sardines must be very fresh. Ask your fishmonger to butterfly the fish for you if possible, removing the backbone and head but keeping both fillets joined together by the tail.