Tapas — the perfect weekend food, starter, or lunchtime snack. Tapas originated in 16th century Spain. Each small portion of food was served to customers on a small dish, which doubled as a cover, or 'tapa', to place over glasses to prevent insects falling in!

Here are some wonderful tapas you can try:

Crushed tomato bruschetta

Slice Italian bread and drizzle with olive oil. Heat a griddle or non-stick pan until smoking hot. Toast bread for one to two minutes on both sides until golden. Remove bread from griddle and rub with a garlic clove. Mix chopped, ripe tomatoes, de-pipped olives, onion, basil and seasoning. Spoon over toasts.

Vegetable crisps

Scrub parsnips, potatoes and beetroot and shave into thin ribbons using a potato peeler. Toss in a little olive oil to coat. Spread strips evenly on a baking tray and bake in a preheated 120°C oven for one to one and a half hours or until crisp. Sprinkle with a little salt and serve.

Ceviche

This is raw fish that is 'cooked' by the acid in the citrus-based marinade. Using a very sharp knife, thinly slice the freshest fish you can find. Toss with a squeeze of lime juice, a little peel, chopped chilli and garlic. Season and. serve on rye bread or in lettuce cups.

Quick low-GI bean dip

Drain canned butter or cannellini beans and toss with crushed garlic, lemon juice, seasoning and a spoonful or two of plain low-fat yoghurt. Mash and serve drizzled with olive oil and sprinkled with paprika.

Grilled sliced chorizo

Slice chorizo into one centimetre slices. Grill for 30 seconds on each side and serve.

Lemony calamari with aioli

Heat a little olive oil in a pan. When oil is smoking, add a handful of well-drained calamari tubes or strips. Stir-fry for about a minute. Add crushed garlic, a squeeze of lemon juice, chopped Italian parsley, salt and milled pepper and stir-fry for two minutes until cooked through. Serve with mayonnaise flavoured with a little crushed garlic.

Crispy pita triangles

Halve pita breads. Pour a little olive oil in a bowl, season with salt, milled pepper, dried chilli flakes and dried herbs and/or spices of your choice. Lightly brush pitas with oil mixture and place under a hot grill for one to two minutes until toasted. Cut into triangles.

Spiced nuts

Heat a non-stick pan. Add mixed nuts and a generous pinch each of chilli flakes, paprika and salt. Toast for two minutes or until golden. Remove from heat, cool and serve.