WITH warmer weather on its way, and holidays fast approaching, perhaps it's time to add a little bit of sunshine to the kitchen.

Spain, famous for its healthy, appetising Mediterranean food, epitomises cooking for the summer, and food-centred socialising. And nothing shows this more than tapas.

It's designed as a bar food, so strong flavours and small portions are essential. For the home-cooked variety, fresh produce is key - try to get your hands on the best extra virgin olive oil and stock up on garlic, paprika, olive, and chillies. Spanish chorizo sausages can be easily found in a good quality supermarket meat section, and calamari and prawns are also popular, so prepare to pay more for seafood: with such small dishes it's hard to hide poor quality.

Tables heaving with dozens of tiny tapas treats might bring back memories of balmy Spanish afternoons and sangria-drenched evenings, but homemade tapas needn't be a fiddly affair.

WHAT DO I NEED?

Serves 4-6 as part of a selection of tapas 500g new potatoes, scrubbed 3 (about 300g) cooking chorizo sausages chopped into 1cm slices 2 sprigs fresh rosemary, leaves chopped finely 2tbsp dry Madeira WHAT SHOULD I DO?

Boil the potatoes for 8-10 minutes, or until cooked but still firm. Remove from the heat and cool them under running cold water, then cut them in half lengthways on the diagonal and set aside.

Heat a large, non-stick frying pan to hot and cook the chorizo for 2-3 minutes, or until the oils are released. Add the potatoes and rosemary and cook, stirring frequently, over a high heat for a further 2-3 minutes, or until golden and crispy. Reduce the heat and add the Madeira. Stir and leave to caramelise and brown for a further 2-3 minutes, stirring occasionally.

Serve the dish warm with cocktail sticks, or as a salad.