Gildas

Build the Meal Around Gildas

• Txakoli
• Dry sherry
• Cold beer

How to Make Gildas

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1. Drain the olives, anchovies and chillies and pat dry on kitchen paper.

   Mark done

2. Thread an olive, a folded anchovy and a chilli onto each skewer, and repeat.

   Mark done

3. Arrange on a plate and drizzle with the oil.

   Mark done

4. Serve cold.

   Mark done

A Few Notes

Drain and dry each ingredient.

Put the anchovy between the olive and the chilli.

Make plenty, as they vanish quickly.

Changing the Recipe

• Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

Leftovers

Keeps for up to 2 hours at room temperature; after that, cover and refrigerate.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.