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Rob Kirby's tapas tasting pots family recipe

A tasty tapas feast, perfect for a special family dinner

Posted: 30 October 2013
by Fiona McKim

A tasty tapas feast

Chef and father of four, Rob Kirby, is a regular face on BBC cooking shows from Breakfast Time to Saturday Kitchen.

Smoked Spicy Paprika Peppers

300ml olive oil
1 large red pepper
1 yellow pepper
1 green pepper
2 large green chillies
2 teaspoons smoked paprika
2 cloves smoked garlic, thinly sliced
1 teaspoon coriander seeds
150ml sherry vinegar
1/2 bunch of flat-leaf parsley, chopped
salt and freshly ground blackpepper


Preheat the oven to 200ºC/ Gas mark 6. Rub 1 tablespoon of the olive oil into the peppers and chillies, place on a roasting tray and roast for 12–15 minutes until the peppers are coloured and blistered. Remove from oven and place in a large bowl, cover with clingfilm and leave to cool. Pour the remaining oil into a medium saucepan and whisk the paprika, garlic and coriander seeds into the cold oil. Heat the oil very gently for 5 minutes, then remove from the heat and leave to cool and infuse. Once the peppers are cool enough to handle, cut them in half and remove the core and seeds. Peel off the skin, cut the flesh into strips 2cm wide and place back in the bowl. Peel the chillies and remove the seeds, then chop finely and add to the peppers. Pass the oil through a sieve over the top of the peppers. Add the sherry vinegar and chopped parsley, then mix well and season.

Oven-Dried Cherry Tomatoes, Feta and Fresh Oregano

1 punnet each of red and yellow cherry tomatoes 1/2 bunch of oregano 3 garlic cloves, finely chopped 1 teaspoon caster sugar
180g feta cheese
150ml extra-virgin olive oil
sea salt and freshly ground black pepper


Preheat the oven to 200ºC/Gas mark 6. Line a large baking tray with baking parchment. Cut the tomatoes in half and place on the lined baking tray. Strip the leaves from half the oregano and chop, then mix with the garlic and sprinkle over the tomatoes. Season with the sugar, sea salt and black pepper, mixing gently to ensure the tomatoes are completely covered. Place in the oven to dry out and shrink to half their size – this takes 11/2–2 hours. Once dried, remove from the oven and leave to cool. Dice the feta into 1cm cubes and place in a bowl. Pick the remaining leaves from the oregano and add to the cheese. Add the tomatoes to the bowl and pour over the oil. Mix really gently and leave to marinate for a couple of hours, then serve.

Smoked Anchovy, Caper and Lemon Potato Salad

300g new potatoes
50g smoked or marinated
anchovies, finely chopped
25g capers
zest and juice of 1 lemon
1/2 bunch of flat-leaf parsley, chopped
50ml olive oil


Cut the new potatoes in half, place in a saucepan, cover with water and bring to the boil. Cook until tender. In a large mixing bowl add the chopped anchovies, capers, lemon zest and juice, chopped parsley and olive oil and mix well using a whisk. When the potatoes are cooked, drain in a colander. Add to the mixing bowl while still hot and mix well with the anchovy dressing. Leave to cool in the dressing, chill and serve.


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