Each of these dishes is so easy that they can barely be classed as recipes. Yet together they offer a feast of tasty Spanish-inspired food to share with friends.
Preheat the oven to 200°C.
Cut the sweet potato into cubes and slice the red onion and 1 clove of garlic. Heat a glug of oil in an ovenproof pan and chuck in the potato chunks, the onion and garlic to fry for a couple of minutes.
Throw in the 1 tbsp of smoked paprika, tomato purée and honey. Toss everything together and pour in the stock. Bring to the boil then place into the oven to cook for 10 minutes.
Slice the peeled chorizo on the diagonal and split them between two ovenproof dishes with the red wine in one and the white in the other.
Mix the goats cheese with the pinch of cayenne pepper and chopped parsley. Pop the stems out from the mushrooms and push goats cheese into the gap. Arrange the mushrooms in an ovenproof dish and drizzle with olive oil.
Put the mushrooms and chorizo into the oven once the sweet potatoes have had a 10 minute head start to cook for 10 minutes.
Remove the seeds from the chilli and finely chop with a clove of garlic, then zest the lemon. Toss the fish fillets with the chilli, garlic, lemon zest, olive oil and season well. Fry the fish in a hot pan for a minutes each side, or under a grill.
Toast the bread and finely chop the parsley. Toss the cooked sardines with some of the parsley and squeeze over a little lemon juice. Place two sardine fillets on each bread slice.
Serve the sardines alongside the four dishes from the oven. Serves 4