Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise
- 215g pack cooking chorizo, skin removed
- 1 onion, finely chopped
- few thyme sprigs, leaves only
- 1 tsp sweet smoked paprika, plus a little for the aïoli
- 50ml dry white wine
- 450g cherry vine tomato
- 500g prepared squid, tubes cut into rings, plus tentacles
- 450g large new potato, peeled and cut into bite-sized chunks
- small pack flat-leaf parsley, leaves roughly chopped
- 1 garlic clove, crushed
- 4 tbsp good mayonnaise, ideally olive oil-based
- squeeze of lemon juice, plus extra to serve
- crusty bread, to serve
MethodAdd the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
- 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- 4 spring onions, chopped
- 50g green bean, chopped into 1cm pieces
- 1 red chilli (deseeded if you don't like it too hot), finely chopped
- large handful coriander leaves
- 100g self-raising flour
- 2 large eggs, beaten
- 85ml milk
- 2 small avocados, diced
- juice of 1 lime
- 2 tbsp vegetable oil
- 250g jar Tracklemans chilli jam
- Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
- Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
- 1 tbsp olive oil
- 1 onion, chopped
- good pinch saffron
- 600ml hot fish or chicken stock
- 2 garlic cloves, crushed
- thumb-sized piece ginger, peeled and grated
- ½ green chilli (deseeded if you don't like it too hot), finely sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tbsp tomato purée
- 10 cherry tomatoes, halved
- 2 tbsp ground almond
- zest 1 orange, juice of ½
- 1 tbsp honey
- 700g white fish, cut into large chunks
- small bunch coriander, chopped
- handful flaked almond, toasted
- ½ green chilli, (deseeded if you don't like it too hot), to serve
- couscous and natural yogurt, to serve (optional)
- Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
- Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.
- 500g baby new potato
- 2 onions, sliced
- 2 red peppers, deseeded and cut into strips
- 200g cooking chorizo, sliced
- 4 eggs
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.