Cut 3 medium sized potatoes into ¼ inch (.625 cm) thick slices, place them into a baking tray lined with parchment paper, all in a single layer, brush them with extra virgin olive oil, season with sea salt, black pepper and hot smoked paprika, add into a preheated oven, bake + broil option, 210 C - 410 F, meanwhile add ½ cup mayonnaise into a bowl, finely grate in 1 clove garlic, add in 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, after 25 minutes remove the potatoes from the oven, transfer into a serving dish next to the garlic aioli

Heat a small fry pan with a medium heat, add in ¼ cup extra virgin olive oil and 1 cup blanched almonds, mix continuously and cook for 5 to 6 minutes, or until the almonds are lightly golden fried, then transfer into a dish with paper towels, season with sea salt and add in ⅓ cup dried cranberries, mix together and let it sit for at least 10 minutes before serving

Add in 2 tbsp extra virgin olive oil into a small bowl, remove the needles from 2 sprigs of rosemary and roughly chop the needles, add into the bowl with the olive oil and whisk together, grab ½ baguette, cut into 1 inch (2.50 cm) thick slices, drizzle with a little olive oil & garlic powder and lightly toast, then top each slice of baguette with a slice of manchego cheese and a spoonful of the rosemary infused olive oil

Drain 2 tins of tuna into a sieve with a bowl underneath, mix the tuna around and then transfer into a bowl (discard oil from tuna), along with ½ cup mayonnaise, 1 shallot finely chopped, finely grate in 1 clove garlic and add in 8 pimento stuffed green olives roughly chopped, season with sea salt & black pepper and mix together, grab ½ baguette, cut into 1 inch (2.50 cm) thick slices, drizzle with a little olive oil & garlic powder and lightly toast, then top each slice of baguette with ½ jarred roasted pepper and add the tuna salad over the pepper