|SPANISH TORTILLA. 17/05/13|
|You really want to make sure you use waxy potatoes in this recipe, as they hold their shape better. The amount of oil might seem a bit shocking, but you pour most of it off – and it really does make a difference to the flavour. People traditionally use a plate to turn the tortilla over, but I often just place the (ovenproof) pan under the grill.|
300ml/10fl oz olive oil
Heat the olive oil in your largest frying pan over a medium heat. Add the onion and a good pinch of salt and cook gently for 20 minutes until soft and brown.
Drain the potato slices and pat dry with kitchen paper. Add the potato to the onions. Cook until the potatoes are tender and on the point of falling apart, then drain off the oil. Put some of the oil to one side for frying the tortilla later.
Beat the eggs in a large mixing bowl and season generously with salt and pepper. Add the potato and onion to the eggs and leave the flavours to mingle for 10 minutes.
Put a smaller frying pan, about 22-24cm, over a medium heat and add the oil you saved. When hot and just smoking, add the mixture – you want it to almost fill the pan. Cook over a medium-low heat for about 15 minutes until the tortilla begins to come away from the edge of the pan, and looks almost set, but not quite.
Place under a hot grill for three minutes, or, if you are feeling daring, try turning it over: run a table knife around the edge to loosen, then place a plate over the pan and invert it so the tortilla falls onto the plate. Very carefully slide it back in. Continue to cook for about another five minutes until just cooked through and it is springy when you press it. You want it to be a little moist in the middle, but cooked well on the outside. Serve with a tomato salad or Spanish ham.
|CHINESE PORK LETTUCE CUPS. 05/04/14|
|A great starter or canapé Read more|
|MONGOLIAN CRISP LAMB. 05/04/14|
|Children will love this dish as it is a lot like crisp duck. This takes a few hours to cook, so you need to start it early. You can always do the first stage a day in advance. Read more|
|KOREAN FRIED CHICKEN. 28/02/14|
|KOREAN JEON. 28/02/14|
|Spring onions or kimchi — a concoction of fermented vegetables available in Asian food stores and supermarkets — are the most popular additions to these pancakes. Read more|
|CHRISTMAS PALMIERS. 06/12/13|
|You can flavour these with anything you want, sweet or savoury. Mince pie ingredients would be Christmassy; but this recipe is more versatile. Shop-bought puff pastry makes these a doddle: place the rolls in the freezer and simply slice off the palmiers and throw them in the oven 15 minutes before people arrive. Read more|
|WILD MUSHROOM ARANCINI. 06/12/13|
|Shape the risotto into balls and freeze so all you need to do is coat them and fry them when guests arrive. For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese. Read more|
|SPINACH AND CHEESE BOREKS. 06/12/13|
|These can be kept raw in the freezer, ready for when people turn up. Puff pastry is fine too if you don’t want the faff of filo. They’ll just be slightly less delicate. Read more|
|PORK RILLONS. 06/12/13|
|A provincial French classic, these are basically confit pork belly. They’re perfect for canapés as you preserve them in their own fat so you can keep them in the fridge for the whole of the festive period, ready to be reheated when guests arrive. Read more|
|SPICED GAME SAUSAGE ROLLS. 08/11/13|
|Any game would be good in this, particularly a mix, but I think the stronger tasting varieties such as grouse and pigeon would be particularly delicious. There’s lots of pepper, which makes the rolls satisfyingly fiery. If you want to make smaller ones, just bake for less time. Read more|
|MARINATED OLIVES THREE WAYS. 04/11/13|
|THREE SMORREBROD RECIPES. 11/10/13|
|Smoked-salmon fishcakes and remoulade sauce; cold roast beef, horseradish and raw beetroot; and brown shrimp, baby gem, crème fraîche and dill. Read more|
|BABA GHANOUSH. 06/09/13|
|MOROCCAN EGG, POTATO & GREEN OLIVE PITTA. 06/09/13|
|DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE. 30/08/13|
|BACON CROQUETAS. 12/07/13|
|BROAD BEAN FALAFEL. 28/06/13|
|If you can’t get hold of this quantity of broad beans, just mix them with tinned chickpeas. Read more|
|BEER-BATTERED FISH WITH PINE NUT TARATOR. 31/05/13|
|Serves 4-6 The addition of beer to this batter makes it a bit more substantial, which suits the lightness of the fish. Although this might seem to be the perfect moment for ketchup, my tarator beats it hands down. Read more|
|EGG & SPINACH BRIK. 26/04/13|
|DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE. 18/03/13|
|This may feel like a bit of an odd combination, but there’s something surprisingly delicious about the combination of slightly bitter orange skin and anchovy. Read more|