Tapas (by Biggs)

It turns out that tapas really are best suited to be shared with friends and paired with drinks over several hours at a bar. Served on a giant plate with a knife and fork as a meal is a bold way to go.

I stuffed some mushrooms with blue cheese, spiced up some prawns with chilli and garlic, fried up the essentials of chorizo, halloumi and cheese bread, and served it all with olives, salami and roast potato chunks with parsley.

Salty and satisfying.....yet, a little sickening.