Finely grate 2 cups of manchego cheese into a large bowl, then add in ½ cup bread crumbs, finely grate 1 clove garlic, add 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well mixed

Remove the stems from 8 extra-large button mushrooms (washed & patted dry), using a butter knife gently scrape around the hole to make it bigger, then add the mushrooms hole side up into a baking tray lined with parchment paper, drizzle the mushrooms with a kiss of extra virgin olive oil and season with sea salt, then stuff the cheese mixture into the mushrooms

Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

After 9 to 10 minutes and the cheese mixture is fully melted, remove the mushrooms from the oven, transfer into a serving dish and serve at once

Add 2 tbsp extra virgin olive oil into a bowl, finely grate in 2 cloves garlic and add ½ tsp hot smoked Spanish paprika, whisk together until well mixed

Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, then pierce the shrimp into wooden skewers, brush the marinade all over the shrimp and season with sea salt & black pepper

Heat a non-stick grilling pan with a medium heat, after 4 minutes add in the shrimp skewers into the pan, all in a single layer, cook for 60 to 90 seconds per side, then remove from the heat and transfer into a serving dish, serve at once

Cut 2 large tomatoes into thin slices and then roughly chop each slice, add into a large bowl, finely grate in 1 clove garlic, add 2 tbsp finely chopped parsley, 2 tbsp extra virgin olive oil and 1 tsp sherry vinegar, season with sea salt & black pepper and mix together until well mixed

Cut 1 baguette into 1-inch (2.50 cm) thick slices, add the slices of baguette into a baking tray, all in a single layer and drizzle them with a kiss of extra virgin olive oil, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F, lightly toast them for 2 to 3 minutes

Using a slotted spoon, add spoonfuls of the tomato mixture over the toasted slices of baguette

Drain 2 tins of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil and transfer into a large bowl (discard the oil from the tuna), then add ½ cup mayonnaise over the tuna, 1 shallot that´s been finely chopped, 1 clove garlic finely chopped and 8 pimento stuffed green olives roughly chopped, season with sea salt & black pepper and mix together until well mixed

Transfer the tuna salad into a serving bowl, place into a serving dish and add some crackers around the tuna salad