Preparation:

• Heat the olive oil in a frying pan and heat over medium heat. When hot, add the baguettes, cut-side down, and cook until browned, about 5 minutes.
• Meanwhile, coarsley grate the tomatoes into a bowl to make a purée. Drizzle in some olive oil and season with sea salt flakes. 
• Remove the toasted baguettes from the pan, gently rub each with a clove of garlic and spread the tomato purée over them. 
• Top each with a slice of Serrano ham and cut them in half again, so that there are 4 pieces. 

Preparation:

• Heat the oil in a frying pan over medium heat. When hot, add the garlic and chillies to the pan, and cook, stirring. 
• When the garlic is golden brown and fragrant, add the prawns and cook, stirring, for about 3 minutes until pink.
• Pour in the white wine and cook, stirring, for another 4 minutes. 
• Season with sea salt and and pepper and sprinkle over the parsley to serve.