Tapas feast: tortilla, glazed chorizo, manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies

INGREDIENTS

• 250 g baby new potatoes
• 1 small red onion
• 1 teaspoon fennel seeds
• 2 cloves garlic
• ½ small bunch fresh rosemary
• 8 free-range eggs
• 1 large handful prewashed rocket, to serve
• 250 g semi-cured whole iberico chorizo
• 4 tablespoons red wine vinegar
• 1 tablespoon runny honey
• 50 g Manchego cheese
• 1 loaf ciabatta
• 50 g blanched almonds
• 1 small bunch fresh thyme
• red wine vinegar
• 450 g jarred whole peppers
• 100 g Manchego cheese
• 100 g quality Spanish cured meats, such as pata negra
• runny honey, for drizzling
• instant or quality ground coffee
• 1 handful black olives
• 2 sprigs of fresh thyme or oregano, optional
• 50 g chilled marinated or dressed anchovies
• a few sprigs of fresh flat-leaf parsley
• 1 lemon
• 150 g cherry tomatoes
• smoked paprika, for dusting
• olive oil
• extra virgin olive oil
• sea salt
• black pepper
• 1 bottle sparkling water, to serve
• 1 orange, to serve
• 1 bottle dry sherry, chilled, to serve