Traditionally cooked Spanish roast lamb for a spectacular Sunday dinner or alternative Christmas feast.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
Mains
Classic Spanish Paella
Most non-Spaniards think that paella is Spain’s national dish. Whereas Spaniards themselves think of paella as a regional dish from Valencia on Spain’s east coast.
Irish Boiled Bacon Mash and Cabbage
Bacon mash and cabbage has always been the meal of choice for “a taste of home” for people of Irish descent. This is the most popular meal on St Patrick’s day in Ireland.
Both of my wife’s parents are Irish so I have a lot of experience with bacon and cabbage.
Bacon and Onion Roly-Poly Pudding
Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
Perfect Roast Chicken with Sage and Onion Stuffing
A modern classic and affordable Sunday dinner, a perfect roast chicken with sage and onion stuffing. Add all the roasties, potatoes, parsnips, carrots, beetroot and green vegetables like tender stem broccoli or spring greens.
Shepherds Pie
Shepherd’s pie is one of those comfort foods that give you that warm, satisfied, cosy feeling on a cold evening. I have chosen two recipes for great shepherd’s pies. The first is easy to make, takes about an hour, and is great for a weekday meal. The second uses diced […]
Homemade Scampi
Homemade scampi is so much better than those from supermarkets. Shop bought scampi often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives.
Caldillo de Congrio
Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.” It is a hearty fish soup, sometimes like this recipe, with cream stirred in.
Catch It and Cook It – Conger Eel
The largest species of eel found in European waters, growing up to three meters in length the Conger is relatively common around British shores living amongst rocks and hiding inside shipwrecks. Rarely taken home for eating, congers usually go back when caught by fishermen.
Caldeirada de Enguias
Caldeirada de Enguias is a Portuguese and Galician fish stew consisting of a wide variety of fish and potatoes. Described as “a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.”
