Small plates from Spain are in vogue for entertaining. Learn how to make a variety of tapas and pintxos for a party or eclectic dinner. Crispy prawns with lemon salt; Iberico ham; chorizo and mussels; beet leaves stuffed with sausage; gildas; artichokes in romesco sauce; Manchego salad; plus puff pastry with smoked Idiazábal cheese and quince.

Includes hands-on cooking class; recipes; full portions servings of the menu with Spanish wines; and logo apron.