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Angela Hartnett's tapas and sherry menu

Gordon Ramsay protégée Angela Hartnett has earned her restaurant, the Connaught's MENU and The Grill, a Michelin star. Here, she shares favourite tapas recipes

We warmed to Angela Hartnett instantly when she described her usual way of drinking white wine. 'I'm a peasant. I put ice in my wine,' she reveals. 'It totally ruins the wine but I like it really cold.' We figure if the acclaimed chef of Menu at London's Connaught Hotel, protégée of Gordon Ramsay and 'Hell's Kitchen' chef on ITV1 doesn't get uptight about food and drink, neither should we.

So when Hartnett and her sommelier invited us to learn about sherry, we decided we had to keep an open mind. We always thought sherry sounded too sniffy for us, but the range from dry to sharp to sweet makes it versatile and a good alternative to standard tipples of merlot and pinot grigio. Just like sparkling wine can only be called Champagne if it comes from that region in France, sherry is only sherry when it comes from the Jerez region in Spain. The different kinds - from fino, manzanilla, oloroso and amontillado - range in sweetness and colour from light yellow to dark brown. One of the best ways to enjoy sherry is with tapas - a traditional pairing at bars across Spain. Here, we show you how to throw a Spanish party that brings a little bit of Costa del Sol to the UK.

The concept
The menu
The recipes

The concept: Spanish Fly
Keep the mood relaxed and convivial with a Spanish-themed evening that's quick to put together. Small-bite tapas are perfect for hot evenings when you don't feel like stuffing yourself, and sherry is an authentic accompaniment that brings out their flavour. Have olives and almonds in several bowls around the room and hand guests a glass of chilled manzanilla as they arrive. Bring out the ham, salami, Manchego, bread along with a dish of toothpicks for spearing it all as everyone begins their second drink. Then circulate with the warm chorizo dish alongside a tray of short cafe style glasses filled with Palo Cortado. Finish with Pedro Ximenez, blue cheese, and shot glasses of tiramisu (ok, so we usually think of it as Italian, but Angela's version is a top-notch Sherry accompaniment).

Once everyone has had their fill, push back the furniture, turn on some flamenco or salsa music and get dancing. (Don't know how? Buy a video or DVD online or better yet, check one out from the library and have a laugh learning as a group.) You can find the listed sherries at well-stocked wine merchants, or ask a knowledgeable sales clerk for a comparable bottle.

The menu
Marinated Spanish olives
Roasted almonds
Spanish ham
Salami
Manchego cheese
Crusty bread
Roast chorizo sausages with shrimps served with Palo Cortado
Tiramisu served with Pedro Ximenez
Cabrales blue cheese

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