Gildas three ways

For the classic Spanish-inspired gildas, skewer one end of a hot pepper, one end of an anchovy and a whole olive, then skewer the other end of the anchovy above the olive, and the other end of the pepper over the anchovy. Repeat to make 6 gildas. Drizzle with the olive oil and serve.

For the French-inspired version, skewer a cube of Gruyère, a concertina of saucisson sec (or torchon ham), then a cornichon. Place a small dollop of Dijon mustard on a serving platter for each skewer to sit on.

For the Mexican-inspired skewers, cut 6 x 0.3cm rings from the chillies (deseeded for a milder taste) and put into a bowl with the white wine vinegar and a pinch of salt. Allow to sit for at least 10 minutes.

For each gilda, skewer a cube of Manchego, a piece of the pickled chilli, then a cube of pineapple and place on a platter. Sprinkle generously with the seasoning and some sea salt flakes, to serve.