Manchego and Membrillo with Padron Peppers 

This classic Spanish trio of scented membrillo (also called quince paste), slightly chalky manchego cheese and toasted mini peppers takes in sweet, sour, hot and salty flavours.

Serves 4

2 tsp extra virgin olive oil, plus extra for drizzling

250g padron peppers

sea salt and black pepper

4 slices thin white bread

120g very finely sliced manchego

1 tbsp membrillo or quince jelly

•  Heat a large nonstick frying pan over a high heat, trickle a couple of teaspoons of oil over the base, then fry the peppers for 5-10 minutes, stirring and turning them almost constantly until they blister and turn golden, seasoning with salt towards the end.

• Meanwhile, toast the bread then pile with the cheese, drizzling the slivers with oil as you go, before dropping a thin slice or teaspoon of membrillo in the centre. Serve the cheese toasts accompanied with the padron peppers and a sprinkling of ground black pepper.