A comforting and hearty one-pot sausage stew with chorizo, smoked paprika, red wine and beans.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
Recipes
Hotdog Spiders and Caterpillars
Hot dogs with spaghetti noodles cooked through them to look like spiders or caterpillars. Your kids will love them, especially on Halloween!
Pie Mash and Eels – A History
Pie and mash shops are a London institution, the first one having opened its doors in the 1850s, the pie filling being eels, which were common in the Thames at the time as not much else could survive in the polluted water.
Chilli con Carne
An all-time tex-mex classic chilli con carne recipe, low in fat and using mainly store cupboard ingredients.
Pork Chops with Rhubarb
This savoury-tart-sweet combination takes the classic pairing of pork and fruit to a whole new level.
Slow Roasted Duck Leg Casserole
Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in a casserole, or turned into luxurious confit. The skin is great when roasted until crisp.
Welsh Rarebit with Parma Ham
Welsh rabbit or Welsh rarebit is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain.
Caramelised Red Onions
Caramelised onions are cooked low and slow until they are deeply golden and sweet. The onions will get jammy and become so addicting you’ll be snacking right out of the pan.
Baked Hake Spanish Style
A fabulous recipe for low-fat oven-baked fish and chips that uses one pan! This will prove to be a family favourite at the supper table and uses the whole hake in place of cod or haddock fillets, which is a more sustainable fish to use. Children will love its mild taste too.
Scallops and Chorizo
This simple seafood starter scales up or down really well, so it’s easy to adjust if you’re cooking for friends. Serve with crusty bread for mopping up the herby, chorizo-spiked juices.
