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 very good version of this Spanish classic from ” Moorish” by Ben Tish. There have been many times in Spain recently where I have been served these with a mixture of mayo and tomato ketchup and been somewhat disappointed . And the chips are very good on their own too.
A Catalan classic which can be used in many ways from Anna Jones.Its traditionally eaten with griddled calcots ( a variety of spring onions) or baby leeks but is also good spread on toast topped with goats cheese for a quick snack. And in many other ways so feel free to experiment.
Another perfect food combination from ” A Taste of Home” by Angela Hartnett. Use Calves liver if you can, but lambs liver works perfectly well too. I would serve this with some mashed potatoes and greens.
This is from ” A Taste of Home” by Angela Hartnett. If you like you can collect the seeds from the squash then wash and toast them to sprinkle over the salad before serving.
