Chocolate Mousse
I always associate chocolate mousse with Spain. My first encounter was in 1974. I was living in Calella de la … Continue reading Chocolate Mousse
Category: from the FIELD
Chicken braised in Milk and Lemon
Following a recipe from Diana Henry in “A Bird in the Hand” adapted from a recipe by Jamie Oliver in … Continue reading Chicken braised in Milk and Lemon
English Beef Curry
Beef (stewing steak) with onions, apple and sultanas and madras curry powder. Back in the sixties and early seventies this … Continue reading English Beef Curry
Chorizo al Vino Tinto
Our first visit to Northern Spain in August 2000. We arrived too early to check in at our hotel in … Continue reading Chorizo al Vino Tinto
More Roast Chicken
In “lockdown” and following a rare visit to Waitrose (we go about once every 2 weeks) we purchased an organic, … Continue reading More Roast Chicken
Roast Turkey
This Easter we bought a previously frozen, white-feathered, “traditionally reared” Turkey at half price from Wrens butchers in the Buttermarket. … Continue reading Roast Turkey
Scragg End
The meat counter at Waitrose sells cheap cuts alongside dry -aged cote de boeuf. I have spotted Pig cheeks, ox … Continue reading Scragg End
Chicken with Thyme and Lemon
It is easy to dismiss chicken. In my lifetime is has shifted from expensive luxury to a commonplace commodity. However … Continue reading Chicken with Thyme and Lemon
Chuletas de Cerdo Ibérico
Once you have tried pork from Iberian pigs it is hard to buy anything else. The meat has a higher … Continue reading Chuletas de Cerdo Ibérico
Filetitos de Cerdo Ibérico
Marinated in garlic and olive oil for a few hours these thin slices of aguja de Cerdo stay juicy when … Continue reading Filetitos de Cerdo Ibérico
Jambon Persillé
A traditional recipe from the the Côte d’Or also known as jambon de Pâques. We bought this from a small … Continue reading Jambon Persillé
Carne en Salsa
Meat slowly braised in wine with vegetables and spices is as much a part of gaditano cuisine as fried fish. … Continue reading Carne en Salsa
Boeuf Bourguignon
One of those dishes with many recipe variations. I mostly followed Felicity Cloake’s distilled recipe. The dish is most likely … Continue reading Boeuf Bourguignon
Lagarto de Cerdo Ibérico
Lagarto literally translates as lizard. The “Loin Drawstring” is a long skinny piece of meat between the loin and the … Continue reading Lagarto de Cerdo Ibérico
Dirty Tortilla
I fancied making a different tortilla. I used caramelised onions and left the texture a little less set than usual. … Continue reading Dirty Tortilla