There are times when I just want to pick at a few different things for dinner, so, inspired by the good Spanish restaurants I’ve visited in the last couple of months and last month’s trip to Bilabo and San Sebastián, I decided to have a go at making some Pinxtos myself. I also wanted to have a go at one of the other fig recipes from Olive magazine.

The fig recipe was one for a chutney, to be served on crostini with manchego cheese. It consisted of red onion, grated ginger, star anise, brown sugar, Cinnamon, mustard seeds and some red wine vinegar cooked up together for about 10-15 mins, until the onion was soft. The figs were then added and the cooked for about another 10 mins. I did like it, but think I should have added some fresh chili to it, as could have done with pepping up a bit. It did go very well with the manchego cheese, though.

A pack of pre-cooked prawns and a pack of Spanish meats helped me complete the ensemble, with Serrano Ham wrapped gherkins, two types of Prawn Crostini with a marie-rose sauce, roasted pepper wrapped in chorizo and an open Prawn and Mushroom omelette. I think I preferred the omelette out of all of them.

If you have a look at some of the Pinxtos I had in San Sebastián, I don’t think I did too badly.