Spanish green olives with manchego, chorizo and melon

Drain the Spanish queen olives from the brine and place them in a bowl.

Heat a non-stick frying pan and add the slices of chorizo. Cook over a medium-high, heat for 3-4 minutes, until the fat begins to run.

Meanwhile, use a melon baller to remove the flesh from the melon (or cut it into chunks), and add to the olives with the Manchego cheese.

Remove the chorizo from the heat and tip on to the olive mixture. Serve at once, garnished with fresh basil leaves, for the perfect Spanish tapas dish.