Andalusian toasted rolls with tomato and ham (Molletes andaluces)

1. Cut the rolls in half horizontally (the original mollete is a soft, flat, floury Andalusian roll – any soft roll will do).

2. Toast the cut sides in a hot griddle pan or toaster for 2-3 minutes until crisp.

3. Halve the tomatoes and grate the cut sides on the coarse side of a grater; discard the skins and mix the pulp with a pinch of salt.

4. Lightly rub the cut side of the warm rolls with the peeled, halved garlic.

5. Spread with the tomato pulp, drizzle generously with olive oil, sprinkle with coarse salt and top each with a slice of serrano ham.

6. Serve immediately with coffee.

Tip: This is the classic Andalusian breakfast – use a good extra virgin olive oil, as that's where the flavour comes from.