These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.
A recipe from ” Floyd on Spain” by Keith Floyd.
A simple bake to serve for lunch or supper from ” Med” by Claudia Roden.
A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
A winning combination from ” Basque” by Jose Pizarro.
A classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
A Spanish recipe for roast duck from ” Moro:the cookbook” by Sam and Sam Clark. It is lovely served with Moros y Cristianos.
A delicious recipe for pork from Rick Stein’s ” Spain”. Serve on its own or with rice or potatoes, and a green vegetable.
A colourful and seasonal spanish version of ratatouille from ” Moro East” by Samuel and Samantha Clark.
A recipe for the game season from ” The Food and Wines of Spain” by Penelope Casas. Serve with Roast Potatoes or Poor Man’s Potatoes and a green salad.
This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
A spanish way with chicken from ” The Spanish Table” by Mirimar Torres.
