Patatas bravas with a picada twist

1. For the picada, scatter the walnuts on a baking tray and coat with half of the olive oil. Add harissa, chilli flakes and ground fennel.

2. Place in a preheated oven at 200 degrees Celsius, or equivalent, for 10 minutes until the walnuts have turned golden brown. Remove from the oven and allow them to cool.

3. Add to the walnuts the parsley, anchovies, lemon zest and garlic, salt and pepper, and the remaining olive oil, and set aside.

4. In a large saucepan, add your potatoes and cover with cold water.

5. Place on a high heat until boiling, then turn them down to a simmer and cook for about 15 minutes, until they are tender when a fork is inserted.

6. Drain and place potatoes on a baking tray. Place another baking tray on top of the spuds and press down to smash them. You could also use the back of a spoon or your palm to crush them.

7. Generously coat the spuds in olive oil, salt and pepper. Put them in the 200ºC oven for 15-20 minutes until they are crisp and golden brown.

8. Put the potatoes on a serving dish on top of a dollop of the crème fraîche and scatter the picada all over.