1. Boil the potatoes for 10-15 minutes until just tender. Drain and leave to cool, or keep warm, as desired.

2. Arrange the aubergine wedges in a grill pan and brush with olive oil. Cook under a hot grill, 10cm (4 inches) from the heat, for 10 minutes or until tender and lightly browned, turning occasionally. Cut the roasted peppers into chunks.

3. Arrange the vegetables on a serving plate, garnish with the watercress, and serve with rouille and aioli. ('Rouille' is a spicy garlic oil sauce and 'Aioli' is a garlic oil.)

1. Combine the chick peas with the onion, garlic, oil, vinegar, and salt and pepper to taste. Remove the parsley leaves from the stems, chop them roughly and stir in.

2. Cut the red pepper into small chunks and chop the olives if you like. Stir into the chick pea mixture until evenly mixed.

1. Lightly toast the bread on both sides under a hot grill. Meanwhile, combine the garlic with the olive oil.

2. Brush each side of toasted bread with a little of the garlic oil, then top with a thin slice of tomato. Place a little tuna on each, then top with cheese.

3. Return to the grill and cook, about 10cm (4 in) from the heat, for 2-3 minutes, until the cheese has melted. Serve piping hot.

An appetizing selection of tapas does not have to involve a lot of work. In addition to the dishes on this page, serve some of the following - they require little or no preparation.