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Brindisa delivers

I mean this both literally and metaphorically.
I used to be able to get my fix of Spain's finest ingredients from Brindisa's shop in Exmouth market but since that closed (to be replaced by the equally brilliant Morito) I have not been able to do so.
Until, that is, I tried ordering from their excellent online store. I have to say that my experience was extremely good ... If you like any of the Moro recipe books, or indeed any other Spanish cook book, I suggest you try it for yourself.
www.brindisa.com/shop/

 Last night I came home late from working a pitch to discover Joe putting together a little selection of tapas featuring their Chorizo and some lovely Ortiz anchovies.

 We had anchovies on toast in the style of Lucy Boyd (I have blogged about it before but I make no apologies for repeating the recipe here) some Chorizo with a fennel and rocket salad accompanied by a bowl of peppers di padron.

 It was the perfect way to finish the day.

 I'm looking forward to testing out the rest of the goodies, particularly the Morcilla!

 Anchovies on toast

 Ingredients

1 tin of anchovies or indeed salted anchovies that have been rinsed etc
1 lemon
1 red birds eye chilli
Ex virgin olive oil
Sourdough bread
Ripe vine tomatoes
Basil

Method

Drain the anchovies and lay out on a plate
Zest the lemon over the anchovies
Drizzle over enough olive oil to cover
De-seed and finely chop the chilli
Slice the tomatoes
Finely chop the basil
Heat a non- stick pan or griddle pan
Get two or three slices if sourdough, drizzle with olive oil and 'toast' until a little charred on the edges.
Now lay out the ingredients and pile on the toast in what ever proportions float your boat

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