IF you're the type of person who is forever saying: “Could we have another five minutes please,” to the waitress while you weigh up whether to go for chicken or beef, tapas is a Godsend.

Cuisine for the indecisive, the beauty of tapas is that there’s no need to commit yourself to one dish when you can have five.

Restaurateur and award-winning chef Andrea Mellon runs one of the county's top tapas restaurants, Duk, in Preston, with her partner Mick Worrall.

Andrea describes Duk as “Not your average pea in the pod” and when customers climb down the stairs into the restaurant they enter a candlelit subterranean world made up of knick knacks collected from around the world.

Duk has been awarded the Top Tables gold award for dining excellence and service with its menu consisting of a huge selection of tapas dishes from around the globe.

But why the name?

“In various countries the word 'duk ' has associations with food,” said Andrea.

“In Swedish it means canvas or palate, in Vietnamese it means hunger or desire, but in Preston it means 'duck' because our ceiling isn't too high!”

Create your own tapas at home with this delicious Duk recipe for Peruvian stew and chorizo potatoes.

Ingredients
New potatoes
Garlic
Sea salt
Cracked black pepper
Olive oil
Rosemary
Water
Chorizo

Method
Wash, peel, and half your potatoes and place in a roasting tin.

Peel and crush your garlic using two cloves per person. Massage the crushed garlic into the potatoes making sure they are coated.

Sprinkle liberally with sea salt and cracked black pepper and drizzle olive oil over every potato and add a little water to just cover the bottom of the tray about a quarter up the potatoes (this helps them to absorb flavour and makes them light and fluffy).

Holding four sticks of rosemary at one end strip off the leaves and sprinkle over your potatoes. Add the stalks too as this gives them a woody flavour.

Now slice and dice a stick of hard chorizo into 5p piece sized pieces. Keep these for later.

Place your potatoes in the oven for about 40 to 60 mins gas mark (6/7) until they give to the touch. Now add the chorizo and finish off back in the oven for another 10 mins, at a lower heat (gas mark 4).