The best recipe is a fork.

A good tin needs almost nothing done to it. But there are ways to serve one that turn it from a snack into a proper plate — and that's what this page will be.

What's coming here

• How to serve a tin. Temperature, what to put under it, what to drink with it, and why you should never throw away the oil.
• Five-minute plates. The simple things Spaniards actually make: on toast with tomato, with piquillo peppers, with a soft-boiled egg.
• The aperitivo. How to lay out a table of tins for friends, Spanish style.
• Pairings. Vermouth, albariño, cider, and the few beers that work.

Every box we send will come with notes for the tins inside it. This page is where those notes live afterwards, so you can find them again.