Carlos Horrillo and Patrick Morcas believe that dishes should marry simple, fresh ingredients in an uncomplicated way. They discuss new recipes, deconstructing them if they have too many steps or components, and then rebuilding them with the main ingredient first, adding only what is essential, stopping when 'the dish feels like it has enough strength of flavour and can stand on its own'. And the recipes aren't all classically Spanish - they often borrow ingredients and combinations from other parts of the Mediterranean to create that perfect flavour. With dishes such as Slow Roast Belly of Pork with Fennel Seeds and Cod Roe Pan-Fried with Garlic, Coriander and Chargrilled Red Peppers, this is tapas that you can recreate simply and quickly at home to share with family and friends.