Marinated carrots: Peel and slice the carrots and place in a pan with a little water. Cover and cook for 5 minutes until just tender, but still with a bite. Meanwhile, whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic clove. Season to taste. Transfer the drained carrots to a bowl and pour the dressing over them. Allow to cool. If you are making in advance, make sure you bring them to room temperature before serving. Garlic toasts: Toast the thick country bread and rub with a peeled, halved garlic clove. Cut into chunks, pile into a serving dish and drizzle with a little extra virgin olive oil. Zesty olives: In a bowl, marinate the green olives with the olive oil, a squeeze of lemon juice and lots of freshly ground black pepper. Toss in the antipasto peppers. Serve Roasted pistachios: Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on a baking tray and sprinkle with sea salt. Place in the oven and roast for 5 minutes to bring out the wonderful flavour of the nuts - they are delicious served either warm or cold.