EAT IN, EAT OUT PARRILLAN BOROUGH YARDS

This new restaurant with a sunny terrace near Borough Market serves exciting Galician dishes to share

- ANGEL ZAPATA MARTIN

MENU DECODER:

Nora pepper

Small, round, dark red peppers with a mild, fruity flavour that are often ground to paprika.

Spanish chilli

Cayenne chillies that can be red, orange, yellow or green. Hot but not excessively so.

Tomàquet de penjar

Meaning 'hanging tomatoes', these have a thick skin and are filled with juice and seeds which make them perfect for grating or rubbing directly onto toasted bread, leaving just the skin behind.

Tomato frito

Puréed fried tomatoes, onion and garlic.

Guanaja chocolate

Bittersweet 70% dark chocolate made by Valrhona from criollo and trinitario beans.

Parrillan Borough Yards, set in old brick railway arches near London's famous food market, serves seasonal Spanish produce cooked on a wood-fired grill by chef Angel Zapata Martin and team. Smaller dishes include manteca, whipped lard with paprika and pork rillettes, and the pa amb tomàquet de penjar featured opposite. Sharing dishes include whole fish such as John Dory, chuleta de frisona asturiana (bone-in steaks) and arroz de primavera flavoured with peas, broad beans and morels. Outside, on the terrace, you can cook over your own mini grills. A largely Spanish drinks list includes wines, sherries and cavas, as well as a whole menu of gin and tonics. parrillan.co.uk

Pa amb tomàquet de penjar

SERVES 4 AS A STARTER PREP 10 MINS | COOK 5 MINS EASY V

6 tomàquet de penjar or San Marzano tomatoes (or similar), halved

4 slices of sourdough

1 garlic clove, halved

extra-virgin olive oil and sea salt flakes to season

1 tbsp chopped flat-leaf parsley