Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Angel Zapata Martin's ensaladilla rusa recipe is a glorious take on this classic tapas dish, with luxurious Bontio del Norte flakes stirred through the potato salad. Serve with bread picos, available from Spanish delis.
Using a fork, roughly smash together the Bonito del Norte and hard-boiled egg. Add the chopped spring onion, chives, baby gem, olives and avocado and mix in the mayonnaise, along with the potatoes and peas. Place the mixture in the fridge to chill
Once cold, divide between ring moulds on plates to ensure a neat finish. Top with the piquillo peppers, anchovies and piparrak peppers. Sprinkle with chopped chives, drizzle over a little extra virgin olive oil and serve with bread picos or croutons