Rub a cut clove of garlic on 18 croutons, cut from a thin baguette and left to dry overnight. On each crouton, place a dollop of fresh goat’s cheese and a dollop of a spicy Spanish dip* (made by pureeing roasted Spanish red peppers with ripe tomatoes, fresh chilli, garlic and breadcrumbs). Top each with a roasted hazelnut and an edible flower before serving.

Serve with a chilled glass of sherry.

* Or substitute with a spicy houmous.