A classic seafood stock, perhaps for seafood rice dishes, made ideally from langoustines or, failing that given the lack of availability in the UK (most are exported to Spain or France), large prawns can be substituted. This is required for…
OK, I admit it, I’m an offal fan. There is something alluring about the idea of this traditional old English breakfast dish so here’s one to try. Recipes vary greatly; this version is the Guardian’s approach. Naturally, the spice can…
Halloumi a weird cheese: it’s rubbery when cold and uncooked and doesn’t melt when cooked. This proved a popular way to use it. The quantity here would make a starter for four served alone. Half this recipe would make a…
I am very fond of making Sea Bass with a Black Olive Crust. In ensuring that I have have sufficient crust mixture to cover the fish fillets, I usually end up with some left over. This recipe grew from wanting…
I’d wanted to do something along these lines for some time and finally did. This is pared down to the minimum to let the mackerel speak for itself. Planning serves: 4 preparation time: 10 mins cooking time: n/a Ingredients 200g…
… or Paella with Pork and Rainbow Chard, to you. This is developed from a pork, chorizo and spinach recipe in Moro. What, chorizo in a Paella? Yes, just don’t claim it to be a Paella Valenciana or you’ll get…
Based on a concept from a good friend and gourmet in Spain, this is a little development using my favourite Spanish morcilla, morcilla de Burgos. Croquetas [Croquettes] feature strongly on Spanish tapas menus so, if I can get over fretting…
This is one of our favourite risottos. Teamed up with some undyed smoked haddock, the leeks replace the onions in a more normal risotto. Traditionally, the Italians do not add parmesan to fish/seafood risottos but if you feel the need,…
This is work-in-progress. There was a restaurant in Jalón, Spain, whose chef, Mike, was sadly lost to cancer. He made stunning hamburgers, mincing his own steak, and also a very popular dish of chicken livers which he served either on…
Or Codorniz en Escabeche, to give it its proper Spanish name. I’m very fond of fish in escabeche and, on our journeys back through Spain to the ferry, we’ve seen bottled Quail in Escabeche, so I could hardly resist documenting…
