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 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 Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.
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.
Another very good tortilla from ” Morito” by Sam and Sam Clark . In spring the spinach can be replaced with wild garlic leaves if you have these available locally.
