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Olives & Capers
This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. Charred pineapple and halloumi combine to make a sweet and salty salad that’s as cheerful in winter as it is in the warmer months. The fermented chilli sauce adds plenty of interest and a further pop of vibrant colour.
This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. A speciality of - you’ve guessed it - Nashville, Tennessee, Nashville hot chicken is a dish of crunchy, fried chicken doused in a spicy sauce. Vary the heat level according to your preference, but we think the dish should live up to its name! We’ve served the chicken on a hamburger bun, but traditionally, it would be served on plain white sliced bread. A potato salad would be particularly lovely on the side.
This traditional rice dish from Alicante uses D.O.P Valencia rice, which soaks up the stock and the flavour of the Iberian ribs. The dish is flavoured with salmorreta, a flavourful paste made using ñora peppers - a mild dried pepper from the east coast of Spain prized for its mild yet fruity flavour.
Cooking a whole ham hock yields lots of tender meat and a savoury broth that’s a great starting point for different directions. Try adding Puy lentils, creamy beans such as butter beans or lots of leafy greens. You could also cook dried pulses with the ham itself, for example red lentils. Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
This makes two very large croque madames - perfect when you’re in the mood for something rich and comforting. A touch of white miso adds a delicious savoury depth to the béchamel sauce. Of course, there’s no need to add the egg, in which case it would be a croque monsieur. Do not skip the cornichons on the side! They provide much needed sharpness.
Ham hock is wonderful in a cauliflower cheese, and we’ve taken things one step further by putting everything inside a pie! We use the leaves of the cauliflower too, as they’re tasty and add their lovely green colour to the filling. Serve this pie with some mashed potatoes and peas, or a herb-flecked potato salad.
Every year in Catalonia the arrival of calçot season is celebrated with a calçotada festival, where many of these onion-like vegetables are barbecued and consumed alongside rich romesco sauce. Calçots are not widely available in the UK, so we recommend using leeks instead. Cooked over live fire, their interiors become tender and sweet.
In this traditional Aragonese dish, dried bread is fried with bacon, topped with a fried egg and garnished with grated, preserved black truffle. If you are using very stale bread, sprinkle it with a little water and then set it aside for 10 minutes to soften. Take care to use just enough water to slightly moisten the bread but not turn it into mush.
Rabbit and snails is a classic pairing in Northeastern Spanish cookery. Here they are combined into a rustic stew. This dish is perfect served with crusty bread to soak up the sauce. We’ve added a touch of luxury with some grated black truffle. Some cooked snails are sold with their shells but separated from them. If that’s the case, just tuck the snails back into their shells before adding them to the stew.
In this Aragón-inspired dish, a whole shoulder of lamb is slowly cooked until the meat is falling apart, then served with a bold allioli and gold-tinged saffron potatoes. The Spanish region of Aragón is known for its rare breeds of sheep, such as the Rasa Aragonesa, and its fragrant Jiloca saffron. This is a show-stopping centrepiece dish that can be served family-style at the table.
This simple recipe for spaghetti with butter and anchovy sauce combines very few ingredients to great effect, harnessing the power of the starchy pasta water to create a fishy sauce that’s a dream for anchovy lovers. We use good quality anchovies in oil to make this dish. The oil is used to crisp up the breadcrumbs, ensuring nothing is wasted.
These simple sardine rillettes are perfect for a quick lunch, and can be adapted according to what you have in the fridge. Try swapping the capers for finely chopped cornichons or gherkins, or the black olives for green ones, for example. The rillettes will keep in the fridge for a couple of days.
Puntarelle is a member of the chicory family, and its bitter leaves and crisp centre are highly prized in Italy. It’s in season from November to February, so if you see one, snap it up! Here it’s served in the classic Roman style, dressed with a robust anchovy sauce. If you can’t find puntarelle, use another bitter leaf such as chicory, or substitute Tenderstem broccoli - the result will be different, but still delicious.
Menestra, or menestra de verduras, is a light, comforting Spanish Serrano or Iberico ham and vegetable stew popular in La Rioja and Navarra. It is a very flexible dish and can be made with any vegetables that are in season, so feel free to swap out the veg depending on what you have in.
These mini roastie canapés are given a glam festive garnish with a savoury white miso mayonnaise and caviar. If you don't have time to make the mayonnaise, just mash some white miso with a very small splash of rice vinegar and whisk it into a good, shop bought mayonnaise. These will disappear very quickly!
Vol-au-vent cases are very simple to make at home and can be filled with lots of different ingredients. Here we have used crab mixed with corn and curry powder; the brown crab meat adds a richness and extra depth of seafood flavour, but if you don't like it, simply replace with extra white crab meat. You could also garnish these with chopped chives, or an extra sprinkle of paprika.