A salty, briny and piquant way to spice up potato chips – served with Leopard’s Leap Chescato.

Prep time: 5 mins /Serves: 4

Ingredients:

–       2x 125g bags of salted potato chips

–       70g serrano or jamon ham slices

–       8 to 10 brown anchovy fillets

–       8 to 10 white anchovy fillets

–       8 to 10 pitted green olives

–       10 to 15 cornichons

Method:

Place the potato chips on to a serving platter and top with the ham, anchovies, olives and cornichons. Serve immediately.