Spain RecipesMore than 120 easy to follow

recipes from, and inspired by, thecountry of Spain

Spanish food... made simple.

I live with Alan and our three dogs in a beautifulvillage in the hills of Almería in southern Spain. Alanand I run Spain Buddy, a website full of informationabout this amazing country that we are proud tocall home.

I am one of those sickeningly chirpy optimisticpeople, seeing the best in everyone and, whileothers view their glasses as half full, I see mine asan opportunity for a top-up of more wine or vodkaand usually get a round of shots in while I'mwaiting.

I love food and if you're reading this, then perhapsyou do too! This book was inspired by the amazing range of ingredients inSpain. Some recipes are authentic, while others are inspired by our timehere. All are designed to bring a taste of Spain to your kitchen at home.

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Copyright © 2016 by Spain Buddy. All rights reserved. This book or anyportion thereof may not be reproduced or used in any manner whatsoeverwithout the express written permission of the publisher except for the use ofbrief quotations in a book review..

About The AuthorThank you for buying this book! Elle Draper (Author)

Although most of these recipes are authentic, some are simply influencedby Spain (just in case the purists start hyperventilating) and most areregular features on the Spain Buddy dinner table. All are tried and testedand all are super simple!

Have fun trying them all out - and please do let us know how you get on!You can reach us via email on info@spainbuddy.com

IntroductionWe're not going to give you a history of Spanish food. Googleis your friend for that... and let's face it - you came here forthe recipes rather than a history lesson, right?

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About The Author

Introduction

SAVOURY DISHES

SAVOURY - Meat/Poultry

Ajopringue (Stewed pigs' liver)

Albondigas (Meatballs)

Alcachofas con huevos y jamón (Artichokes withquail eggs and ham)

Barrecha de liebre o conejo (Hare or rabbit stew)

Cachelada Leonesa (Sausage & potatoes)

Caracoles en escabeche (Snails in spicy sauce)

Carrilladas (Slow cooked pork cheeks)

List of Recipes

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Chorizo con vino tinto (Chorizo in red wine)

Cochinillo al horno (Roasted suckling pig)

Conejo a la Cazadora (Hunter's rabbit)

Croquetas de pollo (Chicken Croquettes)

Espárragos gratinados (Grilled asparagus with hamand cheese) - V

Estofado (Beef stew)

Flamenquines (Breaded rolled jamon & cheese)

Guisantes con jamón (Peas with ham)

Hígados de pollo (Fried chicken livers)

Higados en salsa de almendras (Chicken livers inalmond sauce)

Huevos con Jamón en cocotte (Baked ham and egg)

Huevos rotos con jamon (Scrambled eggs with ham)

Judías verdes con jamón (Green beans with garlicand Serrano ham)

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Magra con tomate (Pork & tomato stew)

Migas (Fried breadcrumbs)

Morcilla (Black pudding)

Paella de pollo (Chicken with rice)

Pastél de pollo y jamón (A super cazuela pie withchicken and ham!)

Picadillo (Spicy minced pork)

Pinchitos morunos de Pollo (spiced chicken kebabs)

Plato Alpujarreño (Fry-up from the Alpujarras)

Puchero (Pork and chickpea stew)

Sándwich mixto (ham and cheese sandwich)

SAVOURY - Fish/Seafood

Atún Encebollado (Tuna with onions)

Bacalao al horno (Baked salt cod)

Bacalao con Setas (cod with mushrooms)

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Buñuelos de bacalao (Cod balls)

Calamares con Habas (Squid with broad beans)

Caldillo de perro (Fish soup)

Champiñones de "Alan" (Alan's sardine stuffedmushrooms)

Gambas con limón (Prawns with garlic and lemon)

Gambas de Jerez (Sherry prawns)

Gambas Gabardina (Battered prawns)

Gambas Pil Pil (Garlic Prawns)

Gambas y chorizo (Prawn and chorizo bites)

Guisado de mariscos (Fabulous shellfish stew)

Lubina con naranjas y piñones (Seabass with orangeand pinenuts)

Mejillones al vapor (Steamed mussels)

Montaditos de Gambas (Prawn bites)

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Ñoquis Con Chipirones (Gnocchi with baby squid)

Pescado al limon (Fish with lemon)

Pescado en escabeche (Pickled fish)

Pulpo con vinagreta (Octopus in vinaigrette)

Suquet de Peix (Catalan Fish Stew)

SAVOURY - Vegetarian

Berenjena con miel de caña (Aubergine with canehoney) - V

Bolitas de calabacín y queso (Courgette and cheeseballs)

Buñuelos de queso (Cheese balls)

Champiñones Al Ajillo (Garlic mushrooms)

Cogollos al Ajillo (Lettuce with garlic)

Coliflor con dátiles y aceitunas (Cauli with dates andolives)

Croquetas de pescado (Fish croquettes)

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Espinacas a la Catalan (Catalan spinach)

Espárragos (Easy asparagus)

Fabes con ajo (White beans with garlic) - V

Fabes con Almejas (Clams with white beans)

Huevos con bechamel (Eggs with bechamel) -Version 1

Huevos con bechamel (Eggs with bechamel) -Version 2 - V

Huevos Tontos (Fools' eggs)

Montaditos de huevos de cordoniz (Quail egg toasts)

Pan con tomate y ajo (Garlic and tomato toast)

Patatas a la importancia (Potato dish)

Patatas a lo pobre (Amazing potato and onion) - V

Pimientos al piquillo (Sweet red peppers with garlic)

Queso de cabra frito con miel (Fried cheese withhoney)

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Tortilla (Spanish omelette)

Zarangollo (Fried potato, courgette and onion) - V

SAVOURY - Sauces, soups, side dishes and salads

Ajoblanco (Chilled garlic soup)

Alioli (Spain's favourite dip) - V

Crema de Guisantes con Jamón Serrano (Pea soupwith Serrano ham)

Ensalada de calabacín (Courgette Salad with CitrusChilli Dressing) - V

Ensalada de hinojo y naranja (Fennel and orangesalad) - V

Ensalada de patatas (Potato salad with a Spanishtwist) - V

Ensalada más facíl (The easiest salad) - V

Ensaladilla Rusa (Russian salad)

Gazpacho (Andaluz tomato soup)

Mojete Murciano (Murcian salad)

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Mojo rojo (spicy sauce) - V

Mojo Verde (spicy dressing) - V

Papas Arrugadas (Canarian potatoes)

Pasta vanailla (Pasta with vanilla and parmesan)

Patatas aliñadas (Potato salad)

Patatas Bravas (Mini roasties with two sauces)

Pipirrana de Jaén (Tomato salad) - V

Pimientos de Padrón (Deep fried padron peppers) - V

Piriñaca (Fresh tomato relish) - V

Porra (Tomato soup)

Salsa de Alcaparras y Anchoas (Caper and anchovysauce)

Salsa de barbacoa (Barbeque sauce)

Salsa de frijoles y queso (White bean and cheesedip) - V

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Salsa de pimientos del piquillo (Sweet pepper sauce)

Sopa de calamares al laurel (Squid and bay leafsoup)

Sopa de chorizo (Chorizo soup)

Sopa de esparragos (Asparagus soup no cream)

Sopa de fideo (Chicken noodle soup)

Tumbet (Hot vegetable salad) - V

SWEET TREATS

Brazo de Gitano (Spanish Swiss roll)

Crema Catalana (Creme brulee)

Empanadillas con Batata (Sweet potato pastries) - V

Granadas con yogurt y miel (Pomegranates withyoghurt and honey) - V

Granizado (Fruity ice)

Greixonera (Ibiza bread pudding)

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Higos con miel y canela (Figs with honey andcinnamon) - V

Huesos de Santo (Marizipan fingers)

Huevos moles (Canarian custard)

Leche frita (Fried milk)

Miguelitos (Flaky pastry treats)

Polvorones (Shortbread)

Suspiros de Novicia (Nuns' sighs)

Tostada con chocolate y sal (Toast with chocolateand salt) - V

Torrijas (Easter treats)

Turrón (Christmas sweets)

NIBBLES

Aceitunas (Marinated olives)

Almendras con sal (Salted almonds)

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DRINKS

Chocolate caliente (Hot chocolate)

Horchata (Almond drink)

Sangria (basic recipe)

Spanish Flirtinis

Tinto de Verano (Summer wine)

Want more from Spain Buddy?

SAVOURY DISHESAny of the dishes in this section can be eaten as

a meal, a starter, a light lunch, a tapa or a snack.Multiply the measures up or down as necessary.

We've split the recipes down for you into:

- Meat/Poultry- Fish/Seafood

- Sauces, soups, side dishes and salads - Vegetarian

Enjoy!

SAVOURY -Meat/Poultry

The Spanish are a nation of carnivores andnothing goes to waste.

This group of recipes marries seamlessly theflavours of Spain with the sturdy meats and

poultry to be found at every dinner table of self-respecting Spaniards

Ajopringue (Stewed pigs'liver)This ajopringue recipe is only really for absolute lovers of pigs'liver. We hope that those of you that enjoy such things givethis recipe a go.

You can use any liver of your choice of course, but pigs' liverworks best.

Good luck, and let us know how you get on.

Ingredients1 kilo of pigs' liver, cut into bite size chunks. Set 2 of these to one side1 tablespoon of lard or butter4 to 6 cloves of garlic - peeled and cut roughly1 tablespoon of dried oreganoPinch of ground cinnamon150ml of cream or tomato frito2 tablespoons of breadcrumbs. I use a grater to make mine.2 tablespoons of pine nuts - optional.Salt and pepper

MethodSeason the liver and then brown it in a large pan with the butter over amedium heatUsing a pestle and mortar, grind together the 2 cubes of liver, the garlic,oregano and cinnamon to make a thick pasteAdd a little of the cream or tomato frito to loosen the paste.Add to the pan and stir well.Cook for 2 or 3 minutesAdd the rest of the cream or tomato frito.Once bubbling, turn the heat down low and simmer for about 10 minutesor until the liver is cooked throughAdd the breadcrumbs and pine nuts. Stir well and simmer for 5 moreminutes. Season to tasteServe with shedloads of bread and plenty of wine... or perhaps somemashed potato if you prefer.

Albondigas (Meatballs)Albondigas are Spanish meatballs, often served as tapas, andusually smothered in a tasty tomato sauce. You would behard pushed to find a tapas bar that didn't have them. But becareful... as good as some may be, some bars sell the alwfultinned variety!

I like to spice mine up a little - so here's one of the recipes Iuse. Let me know how you get on!

Makes a dozen one inch meatballs

Ingredients225 g ( 8 oz) minced beef or lamb1 onion really finely chopped2 garlic cloves, finely choppedA good glug of olive oil250 g tin of chopped tomatoes1 tbs pimenton picante (spicy paprika)As many chopped chillies as your palate can handle (of course thechillies are optional)pinch of sugarsalt and freshly ground black pepperfresh thyme, to garnish

MethodPlace the mince, onion, garlic, salt and pepper into a large bowl and mixwell. If you think you've mixed enough... then mix for a couple moreminutes just to be sureShape the mixture into 12 evenly sized meatballsHeat the olive oil in a very large saucepan on a medium heat and cookthe meatballs until they are brown - turning them frequently so theydon't burnAdd the tomatoes, chopped chillies, pimenton and sugar and stir once,very gently.Season to tasteTurn the heat right down - cover and simmer for around 20 minutes untilthe tomatoes have pulped, and the meatballs are cooked throughout.Serve with plenty of bread for dunking into the sauce, and garnish withyour favourite fresh chopped herb - I like it with basil.

Ingredients

Alcachofas con huevos yjamón (Artichokes withquail eggs and ham)This recipe is designed to impress your guests. It takes lessthan half an hour to make, from start to finish... so won't dragyou away from your guests for too long.

A jar of whole artichoke hearts in olive oil. Allow two hearts per personas a starter.2 quail eggs per personA couple of slices jamon Serrano (Spanish cured ham), cut into thinribbons (this is decorative, so more or less won't matter)Spanish Extra-Virgin Olive OilSea Salt

MethodDrain the artichokes. Place 6 of the largest artichoke hearts in an ovensafe dish, bottom-side down. The terracotta dishes so common in Spainare perfect for this, but any oven tray will suffice.If you need to trim the bottom so it sits still in the dish, then do so.You will see a small hole in the top - so use a teaspoon to widen that -ever so gently. This will leave you with an open cup shape area.Here's where you have to be really careful. Very carefully open the quailegg (a knife tapped on the side will do this - don't crack it with pressurelike you would a hen's egg), and then slide the egg into the artichoke cupyou have created. Repeat with the remaining eggs.Sprinkle the eggs with a little salt.Pop the artichokes in a medium/hot oven for 3-4 minutes until the eggsset.To serve, sprinkle the artichokes with the ham. Drizzle with olive oil andseason to taste with salt.Serve to your guests and enjoy the praise lavished upon you!

Barrecha de liebre oconejo (Hare or rabbitstew)A hearty flavourful dish this one. A barrecha is a barrel, sopicture a hearty big tub of stewed rabbit or hare and youcan't go far wrong. It's a perfect recipe for colder eveningsand if you're having bread too, you'll be fit to burst after aplate of this succulent goodness!

IngredientsA kilo of hare or rabbit, chopped into medium sized chunks (your butchercan do this for you if you'd prefer)6 fresh tomatoes (peeled) or 2 tins of whole plum tomatoes1 large green pepper and 1 large red one - chopped into inch longchunks2 medium onions, roughly chopped2 to 4 cloves of garlic (according to taste) - sliced3 bay/laurel leavesa wine glass of olive oila wine glass of white wine... or beer if you prefer a richer dish.PaprikaSalt

MethodBrown the meat in the olive oil in a cazuela or heavy based pan over amedium to high heat.Once cooked through (about 15 minutes), pour in the drink and allow thealcohol to burn off by letting it bubble for a couple of minutesSprinkle over the paprikaThrow in the onions, peppers, tomatoes, bay leaves and garlicCook through for about 10 minutes.The sauce should thicken naturally. Season to taste.Serve with bread or potatoes

Cachelada Leonesa(Sausage & potatoes)This week's easy Spanish recipe (Cachelada Leonesa) is still ahearty one - perfect for these evenings when the summerweather is a bit late arriving. It is basically sausage andpotatoes... but by using good quality chorizo and that pinchof saffron, it will be way more authentic. Seriously simple...enjoy!

Ingredients (per person)One medium potato, peeled and quartered, or sliced thickly4 to 5 inches of chorizo - cut into nice big thick slicesSmall pinch of saffron (use a pinch of turmeric if you can't get saffron)Pinch of saltSmall bay leaf

MethodPop the quartered or sliced spud and the chorizo into a saucepan withjust enough cold water to cover.Add the saffron, salt and bay leafBring the pot up to boilCover, and turn the heat down then leave it gently simmering forbetween 45 minutes and an hour... long enough for the potato to betenderTry not to stir it if you have chosen to slice your potato, as it maydisintegrateDon't top up the water - it shouldn't boil dry if you have the heat lowenoughRemove the bay leaf and serve!

Spain Buddy tipsI sprinkle with a bit of freshly cracked black pepper as I serve it - but thenI do like my pepperIt looks like there isn't a lot of seasoning in this dish - but if you use agood quality chorizo, then you won't need any extra because its flavourswill seep into the juices anyway

Before we get on with the recipe... I must stress that you shouldn't use your

Caracoles en escabeche(Snails in spicy sauce)Now this recipe won't be to everyone's taste. Caracoles enescabeche are snails cooked in a spicy sauce. I first had theseat a lovely little bar in Playa Honda in Lanzarote - and havecraved them ever since. It took me some time to find anythingremotely similar.... but this one is almost there. Guess I need aholiday in Lanzarote to go accost the chef for his escabecherecipe. In the meantime... enjoy!

common old garden snails unless you absolutely know what snails are safeto eat. Don't ask me... I'm a web designer not a snail expert. Buy some froma shop, if you're unsure at all. When we lived in Lanzarote, we used to seethe locals picking them - so I would probably have given those a try. Ihaven't seen them doing it here in Almería though - but a nearbysupermarket (Mercadona) sells them anyway... so it's not a problem. I usefrozen - but as with everything... fresh is usually better.

Ingredients (serves 3 to 4)1 Kilo of fresh snails... or defrosted ones2 or 3 thick slices of day old baguette, or similar bread - crusts removed1 medium onion - finely diced1 green pepper - finely diced3 medium tomatoes, roughly chopped. You can remove the skins if youlike... but I'm too lazy for that. Even easier is to just use a small tin ofchopped tomatoes.3 to 4 cloves of garlic - finely slicedHalf a teaspoon of smoky paprikaQuarter teaspoon of crushed chillies (optional)Pinch of nutmegHalf a glass of white wine (plus the rest of the bottle for you)A couple of hearty glugs of olive oilBay leaf (whole)Pinch of salt

MethodFirst of all you want to make sure your snails are clean so give them agood rub in plenty of cold running waterNow pop them in a large saucepan with enough water to cover the shellswih an extra inch or two for good measureBring to the boilOnce boiling, turn the heat down so it's halfway between a boil and asimmer... bubbling but not crazilyKeep skimming off any froth from the top - and keep going until no morefroth appearsDrain the snails and set them to one side, reserving half a mug of thewater in case it's needed later on.Whilst your snails are frothing... you can be getting on with the next bit,

so...In a cazuela, or casserole dish, pour the olive oil and heat tomedium/high heatCrumble the bread into chunks and fry it with the garlic in the oilOnce the bread is golden - remove that and the garlic and set to one sideKeep as much of the oil in the pan as you can, and turn the heat downChuck in the onions and pepper and sweat slowly until they aretranslucentNow chuck in the chopped tomatoes, bay leaf and vino and cook slowlyfor 10 to 15 minutesWhilst that is simmering - grind the garlicky bread in a pestle and mortar(or improvise with a bowl and the back of a wooden spoon)Once almost ground, add the nutmeg, paprika and chillies (if using them)to the ground mixture and mash for a little longer until well mixedChuck that mixture, and the snails, into the tomato/onion/pepper saucein your pan and stir well. Watch you don't crush the shellsAdd a little water from the snails cooking sauce if it's looking a bit dryCook through for a couple of minutes more, and then serve hotDon't forget to remove the bay leaf before serving

Serve these with cocktail sticks or snail prongs, so that you can removethem from their shells as you eat them. Make sure you have plenty of freshbread to mop up that sauce too.

Many people are unsure about eating part of a pig that isn't from a more

Carrilladas (Slow cookedpork cheeks)I love pork cheeks and this easy pork cheeks recipe is a breezeto make. If you have a slow cooker then it's even better. Wedon't, so we vary between the oven and hob top. As long asit's cooked really slowly, you can't go wrong.

frequently used part of the pig's body. But once you've had pork cheeks, Ican almost guarantee you'll go back for more.

The secret to this recipe is to cook it as slowly as you possibly can to ensurethat the meat is tender and melts in the mouth. This version is adapted froma recipe by Nigel Slater - the king of comfort food. Enjoy!

Ingredients (serves two)4 pork cheeks2 carrots1 medium onion1 celery stick3 garlic cloves1 heaped tablespoon of floursmall bunch of thyme2 bay leavesHalf a bottle of red wine1 dollop of fruit jam - optionalSalt and pepper for seasoningDrizzle of olive oil

MethodGrab yourself a deep roasting tin, one that is okay to place on your hobDrizzle in a little olive oil and brown the pork cheeks, turning occasionallyRemove the pork cheeks from the pan and set asideRoughly chop the carrots, onion, celery and garlic and toss them into theroasting tinCook them gently until softenedReturn the cheeks to the pan and nestle them among the veggiesSprinkle the flour on top and pop the thyme and bay leaves down themiddleLet it continue cooking through for a couple of minutes and then pourhalf a bottle of red on topYou can drink the rest if you likeAllow it to bring to the boil then take it off the heat.Taste the sauce and season to taste.Cover it loosely with foil, or use a lid if your roasting tin has onePop it into a really low oven or slow cooker for about three to four hours

Check the liquid after an hour and if it needs a bit of sweetening, addyour dollop of jam of spoonful of sugar and stir very gentlyDo check every 30 to 45 minutes to ensure that the liquid hasn'tdisappeared completely. You want an ooze to serve with it, almost agravy.After about three hours, the pork cheeks should pull apart gently with afork - then you know they're done. it will take a bit longer in a slowcooker but is so worth the waitServe with rice, a buttery herby mash or some crusty bread to mop upthose delicious juices.Remember to remove the bay leaves and thyme bunch

Spain Buddy tipsThrow in some button mushrooms at the same time as the wineTry substituting the wine for stout - although that's not very SpanishOr use a litre of good quality stock plus a good glug of dark rum orbrandyUse stock and a glass of sherry and it's to die for! We had that withfriends recently and it was Alan's first taste of pork cheeks - he's nowhooked!

Chorizo con vino tinto(Chorizo in red wine)Most of the Spanish Recipes we include are fast and simple.This one is very easy... but tastes a million times better if youcan make it the day before. Of course, this gives you moretime with your guests on the day - which isn't a bad thing!Disfruta!

This will serve four as a tapa or starter... or one if you are agreedy guts who doesn't like to share - like me!

Ingredients1/4 kilo of chorizo sausage - whole1/3 to a half a bottle of red wine (make sure you buy one that you likedrinking, as then you can polish off the rest yourself)1 dried star anise flower (optional - omit it if you don't like aniseed)Your favourite herb for garnish - parsley works really well.Bread for serving.

MethodPrick the chorizo a few times (pretend it is the miserable bloke from theAyuntamiento who messes you around with paperwork) with a fork orsharp knifePop the chorizo into a large saucepan, and pour the red wine on topToss the star anise flower inBring the wine to the boil, then turn the heat right down to a very gentlesimmer. Let it bubble very gently for about 15 minutes.Transfer the wine and sausage into a container with a lid, and bin thestar anis. Refrigerate overnightWhen ready to serve to your guests... take the chorizo out of thecontainer, but don't bin the vino.Remove the skin from the chorizo if you don't like that, and cut thechorizo into 5mm slices.Chuck the slices into a frying pan, pour the wine on top... and cook on areasonably high heat, stirring constantly, until almost all the wine hasevaporated.Serve piping hot with the parsley or other herb chopped and sprinkled ontop. Don't forget to grab some bread to mop up any juices.

You can also pop in a tot of brandy or dark rum if the mood takes you.Personally, I don't feel that it adds anything to the dish and is a waste ofgood plonk!

Cochinillo al horno(Roasted suckling pig)One of the special dishes on menus, in restaurants in Spain, isRoast suckling pig. Generally you have to order this inadvance... but it's also something you can easily cook athome. Most butchers now have whole piglets available... orthey will order you one in if you ask. Here's a nice tastyvariation on simply roasting the piglet.

Yes, we know piglets are cute but they really are tasty too!.Bring your tastebuds in for this beauty of a recipe!

IngredientsOne piglet (buy it boned or ask your butcher to do that1kg oranges - halvedWaterHalf a litre of sweet wine2 garlic bulbsHalf a dozen bay leavesA small bunch each of rosemary and thymeA cake ring or high oven rack (this is to keep the pig out of the traycontaining the juices)Olive oilSalt for the skin

MethodPreheat your oven to 180 degreesSlice the pig lengthways along its belly, and open up so that you can getto it easily.Clean it thoroughly inside and out, and dry as much as you can (drying itproperly increases the chances of the skin going crispy)Brush the skin all over with olive oil, sprinkle with salt and rub in wellClose the piggie up, and place it belly side down on top of the cake ringor rack, and place into a fairly deep baking trayBash the garlic bulbs up a bit, and place into the bottom of the bakingtray with the orange halves, rosemary, thyme, and enough water tocome up about an inch highPop in the ovenBaste every 15-20 minutes wit the juice from the tray.After an hour and a quarter, add the wine to the trayKeep basting every 15 - 20 minutes until golden and crispy (takes aboutan hour more)Carve and serve with potatoes and seasonal vegetables

Ingredients (Serves 2)

Conejo a la Cazadora(Hunter's rabbit)Conejo a la cazadora is Hunter's Rabbit. It uses only a fewingredients, and is very simple to prepare. Oh yes.. andalthough it contains two different alcoholic drinks, it is stillsafe for kids as the alcohol evaporates during cooking...leaving behind a gorgeous flavour. Enjoy it with what's leftfrom the bottle of wine, and perhaps some of the brandy too!

One medium sized rabbit, washed, dried and chopped into pieces. Yourlocal butcher will prepare this for you if you ask them nicely.One small onion, finely diced3 garlic cloves, finely chopped... or crushedA small fistful of chopped chorizo or bacon100m of tomato sauce (the canned stuff, not ketchup) or... 1 largetomato, fairly finely choppedA good drizzle of olive oil for frying - about 4 tablespoonsA good glug of brandyA good glug of wine (red or white... up to you. You're going to bepolishing off the bottle anyway... so suit yourself)Quarter teaspoon each of thyme and parsleySalt and pepper for seasoning

MethodPut the olive oil into a large saucepan and pop onto a medium heatLob in the onion and sweat until translucentAdd the garlic and cook for a further minute or soAdd the diced chorizo or bacon bits and cook for a couple of minutesThrow in the rabbit pieces and cook until it's well sauteédAdd the boozy stuff and cook until it reduces by about a thirdNow pop in the tomato, a sprinkle each of salt and pepper. Stir well andseason to taste.If it's a little dry, add a tablespoon or two of waterCover, turn the heat down to low... and cook until the rabbit is tender.The time will depend on how low you have the heat. I like to have theheat as low as possible, and forget about it for about an hourServe hot!

This is lovely with patatas a la pobre, sautéed mushrooms and/or mash.

Croquetas de pollo(Chicken Croquettes)This chicken croquettes recipe (croquetas de pollo) alwaysgoes down well with me when grabbing some tapas or a lunchand are superb with a dollop of alioli. As tasty as fishcroquettes, these are moist on the inside, but crunchy on theoutside. Fortunately, they're nice and simple to make at hometoo! They are a great way to use up leftover chicken from thatroast dinner the day before.They're not great for dietersobviously - but if you eat half a lettuce leaf with them... then itcancels all those extra calories out *cough*

Ingredients3 cups of finely shredded chicken (cooked of course)1 cup of really thick bechamel – you can get this in a packet, or makeyour own. Just make sure it’s really REALLY thick!a handful of finely diced ham or bacon lardons (optional)A handful of flour on a plate for coatingEgg for coating – lightly whisked - adding a good glug of milk to thishelps keep it light too.Breadcrumbs for coating – about 100 grams should do it

MethodMix the chicken with the ham and the white sauce. Make sure they aremixed well, mashing as you go, until it reaches a thick and creamyconsistencyRoll out a sheet of clingfilm, and pat the mixture down onto it, into a flatrectangle or round and refrigerate for at least half an hour. This stageisn't strictly essential, but it really does help to keep the mix firm.Take tablespoon sized pieces of the mix, and either roll them into smallballs about 1.5 inches in diameter, or into sausage shapes. Don't makethem any thicker than that, or they'll not cook through properly.Dip into the flour, then the egg and then the breadcrumbsFry in hot oil, turning them regularly, until they are browned on all sidesand hot throughout.Serve immediately with a fat dollop of alioli and some salad.

Ingredients

Espárragos gratinados(Grilled asparagus withham and cheese) - VThis is probably one of the easiest Spanish recipes we haveever added. Espárragos gratinados is basically asparaguswrapped in ham, topped with cheese... and bunged under agrill.

Asparagus - 4 or 5 spears per personSliced ham - enough for wrap each spearCheese - a fistful to sprinkle on top.

For this recipe, you can use either fresh asparagus or the prepared sticksthat come in jars - it's a matter of taste. You can also use packet cookedham, or you can use jamón - again it's a matter of taste. Cheese - onceagain, it's whatever you like. Don't use anything TOO strong though, or youwill overpower the asparagus.

Personally, I like to use preboil some fresh asparagus, wrap each stickindividually in jamón, and then pop a bit of grated manchego over the topbefore popping it into the oven. Don't put too much cheese on it though, orit can be a bit greasy and overpowering.

You could also whip up a cheese sauce, and pour that over the top of thejamón rolled asparagus and then bake rather than grill - that gives you aheartier snack but certainly isn't for calorie counters ;)

If you use asparagus out of a jar - pat it dry before assembling your dish.

Whichever ingredients you choose... about 4 or 5 sticks of asparagus perperson will provide a tapas sized dish... great as a "starter". Or serve it witha leafy salad for a light lunch.

MethodPreheat your grill to a medium high heatWrap each stick of asparagus in jamón or ham - leave the tip bare, itlooks prettyLay the wrapped asparagus in a shallow oven dishSprinkle your chosen grated cheese over the topGrill until the cheese is golden and bubblingServe hot

Estofado (Beef stew)When winter draws in, we crave heartier dishes. This Spanishrecipe for beef stew is guaranteed to keep you warm on chillyevenings. Of course, this is just one variation (every cook inSpain has their own)... but we like to make things as simple aspossible for your enjoyment!

The real trick to this recipe is to cook it as slowly as possibleso that the cubes of beef are ultra soft when you tuck in

Ingredients1 kilo of stewing beef, cut into 1 inch chunks1 tablespoon of flour200 millilitres of beef stock1 glass of red wine2 leeks, trimmed and sliced into 1/4 inch slices6 to 8 garlic cloves, pelled and finely sliced or chopped2 medium onions, finely chopped1 large carrot, finely sliced1 celery stick, finely sliced1 small tin of chopped tomatoes1/4 teaspoon of ground cumin1 teaspoon of paprikaOlive oilSalt and pepper to taste

Method

Pour a couple of good glugs of olive oil into a large saucepan, casseroledish or cazuela and pop onto a med/high heatAdd the beef, and brown itStir in the flour, cumin and paprikaStir in the wineThrow in all the veggies and stir wellAdd the beef stock and bring to the boilReduce the heat down really low, cover it and leave it for a couple ofhours minimum. Season to taste.When the meat is tender, serve... with plenty of freshly cut bread.

Instead of cooking on the hob... you could pop it into a really low oven, thehotplate of your log burner, or a slow-cooker... but whichever method youchoose, you must brown the meat first.

This dish is ideal for when you have visitors coming as you can prepare itwell in advance, and just heat it through when you are ready to serve.

Flamenquines (Breadedrolled jamon & cheese)Traditional flamenquines are a slice of pork, covered with aslice of jamón, rolled into a tube, breaded and fried. But I findthose a little dry for my tastes, so I make two other variations.One is like a rolled up escalope and the other is like a cheesypork and jamon kiev. Give all three of them a go and seewhich you prefer.

All these recipe quantities are to serve two - so multiply up ordown for more or fewer people.

Easy Flamenquines recipe - traditionalIngredients

4 pork cutlets4 slices of jamón2 eggs2 fistfuls of flour (doesn't matter which type)2 fistfuls of breadcrumbsOil for frying

Method

1. Break the eggs into a shallow bowl and lightly whisk.2. In a separate bowl sprinkle the flour3. And in another shallow bowl sprinkle the breadcrumbs4. Pound the pork cutlets until they are as thin as you can get them without

putting holes in them - go easy, this isn't stress relief!5. Layer each cutlet with a slice of jamon6. roll into a fairly tight tube and shove a toothpick or two through to

secure it7. Dip into the flour to coat it, then the egg, then the breadcrumbs8. Fry in hot oil until golden brown. You can deep fry or in an inch of oil,

turning as it browns. Fry in batches if need be so you don't crowd thepan.

9. Serve hot

Easy Flamenquines recipe - with cheeseIngredients

The same as the traditional recipePlus four slices of cheese

Method

1. Follow steps 1 to 5 from the traditional recipe2. Place a slice of cheese on top3. Pin with a toothpick but also tuck the ends in and secure those too - this

stops the cheese from leaking out when frying4. Follow steps 7 to 9 from the traditional recipe

Easy Flamenquines recipe - for chicken KievloversIngredients

The same as the traditional recipePlus one or two tablespoons of cream cheese1 or 2 cloves of garlic - crushedDecent pinch or two of your favourite herb. Fresh parsley works well

Method

1. Mix the crushed garlic and herbs with the cream cheese2. Follow steps 1 to 5 from the traditional recipe3. Spread the cheese mixture on the slices - you may find it easier to do

that before you add the jamon4. Roll tightly and pin with a toothpick to hold but also with another couple

to seal the ends5. Refrigerate for half an hour to firm up the cheese6. Follow steps 7 to 9 from the traditional recipe

Spain Buddy tipsYou can experiment with different fillings... go with what works for yourpalette. Some suggestions are:

A pinch of dried chilli flakes if using the cheese or cream cheese methodsTry adding a couple of really finely chopped green olivesTry mixing some paprika or your favourite dried herbs in with thebreadcrumbs... or even a bit of finely grated parmesan.

Guisantes con jamón (Peaswith ham)This week's Spanish recipe originally came from PeteWolstencroft, one of the writers on the Spain Buddy website.

It is so simple to make... and very tasty (although I prefer itwith fresh or frozen peas to tinned).

Enjoy!

Ingredients1 medium sized onion4 cloves of garlicOlive oil2 x 440 gram tins of garden peas or petit pois (In Spain I used to buy theFrench Bonduelle brand and in the UK, I use D’Aucy brand. This dishneeds the best quality canned peas that you can find.)100 grams of serrano ham1 glass of dry white wine

MethodFinely chop the onions and garlic and chop the serrano ham (which youshould buy in one thick slice) into 1cm cubes.Add a good tablespoon of olive oil to a sauté pan and heat on amoderate flame/setting.Add the finely chopped onions and garlic and gently fry for at least 10minutes. 15 minutes will produce a better, sweeter, finished dishAdd the cubed ham and gently fry for 10 minutesAdd both the tins of peas along with their canning water and the glass ofwhite wine.Bring back to the boil and then turn down to a gentle simmer and cookfor a further 15 minutes.

These quantities will make a substantial appetiser for four people.Strangely, the proof of when you have made a good job of the dish comeswhen you do the washing up. If any remains have set into a solid mass andno longer moves in liquid fashion, this means that the fat from the ham andthe tiny particles of starch from the peas have produced an emulsion: oneof the signs of good cooking.

Ingredients (serves 2 as a starter or 4 as

Hígados de pollo (Friedchicken livers)This isn't strictly speaking a Spanish recipe... but I haveadapted it to use local flavourings. It works as a starter ortapa... or you could be a greedy guts like me and do the lotjust for one as a meal.

No... of course they don't "look" very appetising... but theytaste amazing!

tapas)200 - 250g of chicken livers, washed, trimmed and drainedA couple of fistfuls of flour. It doesn't matter what type really1 eggDribble of milkPaprika - about half a teaspoonSalt and pepper to tastePlenty of oil for deepfrying

MethodSet yourself out 2 shallow bowls and a large plateBowl one: throw in the flour, paprika, salt and pepper and mix well. If youwant to do it in a bag instead... that's fine tooBowl two: Lightly beat the egg and add just a dribble of milk and stir wellDunk the chicken livers in the egg mix... then in the flour mixDeep fry for 4 to 6 minutes until golden brown - but do cut into a piece tocheck it is cooked throughServe immediately

Spain Buddy tipsPrick the livers with a fork before you start coating them - this reduceshow much they spit when in the hot oil.Serve with lemon juice squirted on top... or some ali oli... or some chilli dip

Higados en salsa dealmendras (Chicken liversin almond sauce)This recipe uses two of my favourite ingredients... chickenlivers and almonds. Alan doesn't eat chicken livers... so there'salways plenty for me!

To save time, get your butcher to trim up the livers for you.

This recipe serves 4 or 5 people as a tapa - multiply up ordivide down as necessary.

Enjoy!

IngredientsHalf a kilo of chicken livers.2 to 3 slices of grated day old bread.100 to 120 grams of blanched and chopped almonds2 to 3 garlic cloves, crushed or very finely choppedPinch of saffronA medium glass of dry sherry250 ml vegetable or chicken stockSome flour for dustingA couple of good glugs of olive oilSalt and pepper for seasoning

MethodCover the base of a large frying pan with olive oilThrow the bread and almonds into the panStir until the breadcrumbs start to colourAdd the crushed garlic and stirAdd the sherry and a pinch each of salt and pepperNow whack the heat up and boil for a couple of minutes. Season totaste.Take it off the heat... set to one side and disappear off to polish off yourown glass of wineOnce the sauce has cooled slightly, pour into a food processor and give ita good whizzAdd the stock and whizz it again. You can use one of those handblenders, but that doesn't leave a hand free to hold your winePop it to one side - the sauce that is, not your wine.Top up your glass if necessaryChop the livers into bite size pieces and toss them in flourAdd another good glug of olive oil into your frying pan and bring to amedium heatAdd the chicken livers to the pan and cook them, stirring for a fewminutes until the livers are firm to the touch but still a little pink insideNow add the sauce to warm it throughServe with plenty of crusty bread.. oh and more wine - don't ever forgetthe wine!

Huevos con Jamón encocotte (Baked ham andegg)Any self respecting Spanish kitchen will always have somejamón, eggs and cream in - so this is a great emergency dishfor when unexpected guests arrive... or if you want a simpletasty lunch. Don't scrimp on the quality of the jamón, it makesall the difference. And of course free range eggs are the best.

Keep it simple... keep it tasty!

Ingredients (per person)1 egg1 slice of good quality Spanish hamA teeny bit of olive oilA good glug of cream1 small ramekinPinch of salt

MethodPut the teeny amount of oil in the bottom of a ramekinPop in the slice of ham. You can chop it or dice it if you likeBreak the egg on topSprinkle the pinch of salt on topPour in the cream - it should just about cover the egg - it's a matter oftastePut into a medium hot oven for 5 to 10 minutes or so, until the egg is set.If you like, you can sprinkle on a pinch of pimenton or freshly groundcinnamonServe hot

This is a really simple and easy lunch... or you could also serve it as a starterfor friends... or as a tasty supper. We like it served with some crusty bread,or with toasted "soldiers" for dunking.

The cream you use is entirely up to you. Of course it is more decadent to usea thick cream, but if you are watching your weight... then perhaps a singlecream is better. It especially works well with the "nata" that you find in allSpanish supermarkets.

Huevos rotos con jamon(Scrambled eggs with ham)This Spanish recipe, huevos rotos con jamón (scrambled eggswith ham) is an absolute favourite of mine. I love potatoes,love eggs, and love jamón. "Rotos" translates directly as"broken", which is exactly what you do to the eggs just as youserve them.

This dish is so simple, yet is pretty hearty and of course it iseasy to cook.

Ingredients (per person)1 medium sized potato, peeled and cut into slices (about 3 or 4 mm thick)2 eggs2 or 3 slices of jamón - chopped. You could use bacon lardons if you likebut don't moan that it doesn't taste Spanish!2 cloves of garlic, peeled and crushedA couple of tablespoons of olive oil for frying

MethodHeat the oil over a low heat and toss in the potato slices and garlicCook fairly slowly. You want that potato to cook until soft, but not tocrisp up before the inside is cookedOnce your potato is done, carefully break your eggs on topSprinkle the jamón over the top and around the sidesDo NOT mix, or burst the yolks. You want your eggs to stay intact fornowOnce your egg whites are actually white, it should be done. But if thoseyolks are still raw... pop it under a hot grill just for a minute for a minuteor two.To serve - mix it all up loosely in the pan and serve hot.

Simple... tasty... and hearty. Enjoy!

Spain Buddy tipsIf you are feeling REALLY lazy... then just fry a couple of eggs in a panwith some jamón... mix them together when cooked, and dollop thewhole lot on top of a plate of chips. Ham, egg and chips - Spanish style!

Judías verdes con jamón(Green beans with garlicand Serrano ham)This recipe marries green beans with garlic and Serrano ham -sounds odd right? Not anymore! Alan loves broad beans and Ilove runner beans - so either type of bean works well andpleases us both.

Frozen runner or broad beans work well too - so make sureyou always have a bag handy.

Ingredients (per person)Handful of green runner beans (chop of the ends) or a handful of broadbeans beans (shelled)a few slivers of Serrano ham (bacon lardons also work if you can't getSerrano)A good glug of olive oil1 large garlic clove, finely chopped or crushed

MethodHeat the olive oil in a pan over a medium heatThrow in the beans and garlicDo not stir this if you are using broad beans - you want the beans tobrown on one side.Stir gently after about 5 minutes, just as they are softening.After a minute more, add in the hamServe hot.

Magra con tomate (Pork &tomato stew)With the chilly winter nights - it's good to have an easy recipethat will warm your cockles. Magra con tomate is perfect forthis. Hailing from Murcia, this stewlike dish is fantastic servedwith chunks of crusty bread and plenty of wine.

I cook this in a cazuela (earthenware dish) but you could justas easily do it in a casserole dish or a large, heavy basedsaucepan

Ingredients (serves 2)a couple of pork chops, boned and cut into half inch pieces - or dicedpork loin works well too.1 standard sized can (400g) of peeled tomatoes (get chopped if you like -saves you a job later on)2 medium roasted red peppers, finely diced... or about 3 or 4 gorgeouspimenton piquillos1 medium green pepper, finely diced1 medium onion - the sweeter the better - finely diced4 to 6 garlic cloves (dependant upon your palate) finely chopped or inwafer thin slicesTablespoon or two of smoky paprikaCouple of hearty glugs of olive oil (not extra virgin... just normal)Splash of wine (I use white, but I guess red would work well too)Salt and pepper for seasoning

MethodPop the oil into your pan and bring up to a medium high heatSeason and brown the diced porkSet the pork to one side, but leave as much of the oil in the pan as youcanThrow in the onion, and two types of pepperSweat gently until the veggies are almost translucent and cookedthroughAdd the garli, stir well and cook for a couple more minutesAdd your tinned tomatoes - mashing them up if they are whole onesSprinkle in the paprika, chuck the pork back in, and season.Cover and simmer for about 20 minutes, adding a little water if the saucedisappearsI like to turn the heat down as low as it will go and cook it slower forlonger - entirely up to you!Serve hot.

This freezes well, just make sure it is defrosted completely before you reheatit.

Migas (Fried breadcrumbs)Migas is made either with breadcrumbs or flour, and toppedwith fried belly pork, small fish morcilla, fried vegghies orother ingredients to hand. Think of it as a way to use up yourspare ingredients as toppings.

Its history is that as a dish made by Shepherds - providingbulk tofill empty tummies, but with bursts of flavour on top toprovide variety.

The recipe is to serve 1 - so multiply up as necessary

Migas with breadcrumbs (serves 1)Ingredients:

1 mugful of breadcrumbs. I grate my own.1 slice of belly porkA couple of fresh sardines, or 3 or 4 anchoviesA couple of slices each of aubergine and capsicumA thick slice of morcilla, or black puddingA couple of garlic cloves - halvedA tablespoon of olive oil

Method:

1. In a large frying pan, gently fry the garlic clove halves for about 2 or 3minutes to infuse the oil, then bin the garlic, leaving the oil in the pan.

2. Turn up the heat to medium/high and add the belly pork slice. Fry untilcrispy then set it to one side somewhere warm. Leave the oil in the pan.

3. Fry the fish until crispy, and and then add to the belly pork to keep warm.4. Now the aubergine and green pepper - fry until crispy, then put with the

belly pork and fish5. Now the morcilla. Cook and place with the other toppings6. Turn the pan heat up, add the breadcrumbs and stir until golden brown.7. Pile it onto a dish and place your tidbits on top.

Migas with flour (serves 1)Ingredients

1 mug ofwater1.5 mug offlour1/4 mug ofOlive oil

Method:

1. Bring the water to the boil in a large saucepan2. Throw in the flour and stir until it becomes dough-like.3. Heat the olive oil in another pan and add it slowly to the

flour and water mix4. Keep stirring until the mixture breaks up... and becomes

golden and crispy.5. Pile on a plate and top with bits and pieces like above

Morcilla (Black pudding)You'll rarely see me eating morcilla or black pudding -although I did enjoy the aniseed flavoured morcilla handmadeby our neighbours. However it's one of Alan's favourites.

Here's a typically Spanish way of cooking it... for those of youthat aren't as squeamish as I am! I'm reliably informed thatthis version tastes amazing - I'll take their word for it.

This is truly Spanish flavour at perhaps its most robust.

IngredientsA good drizzle of olive oil1 medium sized onion - finely sliced2 cloves of garlic - sliced as finely as you can get it.1 teaspoon of dried oregano1 teaspoon of paprika8 oz morcilla (black pudding ), cut into 12 slices about 3/4 inch thick12 inch thick slices of French bread2 tablespoons of sherry1 teaspoon of sugarA pinch of saltA pinch of ground black pepperChopped fresh oregano or basil for a garnish

MethodHeat the olive oil in a large frying pan and gently fry the onion, garlic,dried oregano and paprika for a few minutes until the onion is softenedand has turned a light golden colour.Add the slices of black pudding to the pan, then increase the heat toabout medium and cook for a couple of minutes. Don't stir, as this canbreak the slices up. Turn them over very carefully (once the underside isjust crisping) with a spatula or a fish slice, and then cook for a furthercouple of minutes until they are crisp.Arrange the slices of bread on plates, and top each one with a slice ofblack pudding. Add the sherry to the onion sauce still in the pan, and theteaspoon of sugar.Heat vigorously, stirring constantly, and then season with the salt andblack pepper.Spoon a little of the onion mixture on top of each slice of black pudding.Sprinkle with the chopped oregano or basil, and serve it hot.

Paella de pollo (Chickenwith rice)There are so many different variations on this Spanish dish(most of which are offensive to our host countrymen - are youlistening Jamie Oliver?) - but this easy paella recipe will helpyou if you're trying it for the first time.

Begin with this version... and when you're a bit moreconfident, progress onto other ingredients such as seafood orrabbit.

Ingredients (serves two)1 medium onion, chopped1 standard tin of tomatoes, drained and choppedA litre of chicken stock3 cloves of garlic, choppedPinch of saffron1 chicken breast - cooked and diced1 green pepper, choppedTwo cupfuls of paella riceI jar/tin of roasted red peppers (for garnish)Lemon wedges (for garnish)Olive oil for fryingSalt and pepper to season.

MethodSweat the onion, garlic and chopped tomato in lashings of olive oil in apaella pan, or large, flat base frying pan.In a separate pan or jug, prepare a simple stock for your paella. Eitherhome-made chicken stock or good quality stock cubes can be used. Adda few strands of saffron and a sachet of Carmencita paella mix to getthat authentic Spanish flavour. Add more paella colorant if you want adeeper yellow colour.Once the onion is soft, add your basic ingredients, diced chicken, slicedgreen peppers, perhaps some green beans, peas and chorizo if you wish.Fry until the chicken is browned on the outside.Next, add your paella rice - one cupful per person. Stir into the mix untilthe grains of rice are individually coated with olive oil.At this point, add your stock. Start by adding enough to cover the riceplus about a finger's depth - you can add more later if required. Mix theingredients thoroughly and reduce the heat so the pan simmers. Fromthis point on, you should not stir the paella at all. If it looks like all thestock is going to boil off and the rice is still uncooked, add more stock bitby bit. Season to taste.Once the rice is cooked, decorate with strips of roasted piquillo peppersand wedges of freshly cut lemon.

Pastél de pollo y jamón (Asuper cazuela pie withchicken and ham!)Regular visitors to this site will know that I love my "cazuela"dishes, earthenware cooking pots popular in Spain. I cookeverything in mine, from stews and casseroles to gambas pil-pil.

Alan was born and bred in Wigan, and as such is a massivepie-fan, like all true Wiganese folk. So, he was thrilled when Istumbled across some cazuela pie recipes recently.

Ingredients (serves 4)2 uncooked chicken breasts cut into 1 inch pieces3 rashers of smoky bacon or jamón (bacon "bits" work really well too) -chopped1 medium onion, finely choppedCouple of handfuls of frozen peas (don't use tinned - they'll turn to mush)Couple of handfuls of mushroom, slicedPlenty of olive oilPack of shortcrust pastry - or enough made by hand to cover the top ofyour cazuela. Rolled out to about 1/4 inch thickAbout a mugful of chicken stockHeaped tablespoon of flourSalt and pepper for seasoning

MethodHeat up a large frying pan on a medium/high heat on the hob and throwin your bacon. You may need a teeny amount of olive oil to get it going -depends how fatty your bacon is.As the bacon starts to brown, remove it from the pan and set to oneside.Chuck in a good glug of olive oil and bung in your onions.Once your onions are turning opaque - remove from the pan along withthe baconAdd another drizzle of olive oil if your pan is dry, and throw in thechicken breast piecesCook until golden... then sprinkle the flour over the chickenThrow the bacon and onions back in as well as the peas and mushrooms.Mix wellAdd the stock and stir well. Season to taste.Cook gently on a medium heat for about 15 minutes - keep it uncoveredand bubbling, but not so that it boils over. Stir every 5 minutes or so.In the meantime, line a cazuela with pastryPour in your cooked filling and pop the pastry lid on topPrick it all over, or make a hole in the centre, so that steam can escape.Tuck the pastry down into the sides of your cazuelaBrush the pastry with a little milk or beaten egg if you likeBung it in the oven for about 20 to 30 minutes or until your pastry isgolden.

Serve with vegetables and perhaps some mulled wine to keep you warm.

Other tipsIf you do not own a cazuela - buy one! Alternatively, you can use a fairlyshallow casserole dish. They are extremely cheap in Spain, so you couldalways pick up a couple next time you are over... but watch your luggageallowance as these are not light.You can also make up the filling in a saucepan and then divide betweenindividual smaller cazuelaI always omit the pastry base now. I cook everything from the first fewsteps of the recipe and then just give it a pastry lid. Avoids soggybottoms!

Picadillo (Spicy mincedpork)This easy Spanish Picadillo recipe is so simple... but to get thebest flavour it does need to marinade for a bit to ensure thatthose flavours are fully embedded. Do it in a rush if you like,but you're missing out.

This is warming, filling, spicy mince with a heart.

Pork mince should be easily available at your local butcher orsupermarket. We use it a lot here at SpainBuddy Heights, as itis a sturdy yet economical meat.

Have fun and let us know how you get on.

Ingredients (serves 2)250 grams pork mince3 or 4 cloves of garlic - unpeeled but lightly crushed1/4 to 1/2 teaspoon of hot or smoky paprika1/2 to 1 teaspoon of sweet paprikaSalt and pepperolive oil for frying

MethodDrizzle a little olive oil into a frying pan and throw your garlic cloves in.Fry over a medium heat until the skins are crispyPeel the garlic and then mash it with a pinch of saltMix the garlic in with the mince and add the two types of paprika.Keep stirring and mixing until well blendedPop into a bowl, cover and refrigerate for at least 8 hours. I do ours inthe morning, and then it's ready for that eveningBring the bowl out of the fridge about half an hour before you're readyto cook so that it comes up to room temperatureDrizzle a small amount of olive oil into a large frying pan andadd themince, stirring until it's cooked.Season to tasteServe hot with a bit of leafy stuff on top if you want to make it lookpretty

Spain Buddy tipsThis is a rustic dish and designed to be flexible, depending on what's in yourcupboards. Ingredients you could add are

Green olives (add at end), chopped green peppers or onions (add atstart), chopped tomatoes (add as soon as the mince is browned andcook for 5 minutes longer), sweetcorn or peas.It's great with a couple of fried eggs on top

Pinchitos morunos de Pollo(spiced chicken kebabs)This recipe originally came from our friend, Debbie, who hassince passed away after a long battle with cancer.

Debbie was a huge fan of spicy food and gave us this - one ofher tried and tested favourite recipes. It quickly became afavourite of ours too!

In loving memory of Debbie from The Spanish Wok.

Ingredients (serves 2)1 large chicken breast, cleaned & cut into chunks2 tbsp pinchitos spice mix (see below)1 tbsp olive oil

Spice mix:

1 tsp sea salt1 tsp ground cumin1 tsp ground coriander1 tsp sweet smoked paprika1 tsp dried oregano1 tsp garlic granules1 tsp turmeric powder1 tsp ground ginger

1 tsp ground fenugreek1 tsp cayenne pepper1/4 tsp cinnamon1 tsp ground black pepper1 bay leaf1/2 tsp dried yellow mustardpinch of ground spanish saffron

MethodMix the 2 tbs of spice mixture with olive oil to achieve a paste. Add thechicken chunks, mix well to coat & set aside to marinade (preferablyovernight).Thread pieces chicken onto skewers & grill over BBQ or griddle pan.

Spain Buddy tipsLeftover spice mix will keep for several months in an airtight containerand can be used to flavour many other meats too!.We love these with pitta bread and yoghurt sauce. Simply stir together ateaspoon of chopped mint, one small tub of natural yoghurt, and a squirtof lemon juice

Plato Alpujarreño (Fry-upfrom the Alpujarras)Plato Alpujarreño is a Spanish recipe that has manyvariations, just as paella does. Almost the Alpujarran versionof the British fry-up this one, and so do bookmark this readyfor those impending winter evenings. You could of course addgrilled tomatoes, and mushrooms fried in butter if you wish.Knock yourself out... just don't tell anyone if you smother itwith HP Sauce.

Ingredients (Serves 2)2 large potatoes, peeled and sliced (cm thick)1 medium onion, peeled and chopped2 Padrón peppers, deseeded and finely sliced2 eggs2 sausages2 rounds of blood clot black pudding (none for me thank you!!!) or acouple of morcillitas, which are small black pudding sausages4 slices of jamónOlive oil for shallow fryingSalt

MethodPop a good glug of olive oil into a frying pan and pop onto a mediumheatAdd the sliced potatoes and onionCook fairly gently for about 10 to 15 minutes, stirring regularlyIn the meantime, fire up another pan with a drizzle of olive oil and gentlyfry the sliced peppersRemove the peppers from the oil and set to one side (sprinkle with a littlesalt), then lob your sausages into that pan and fry as normalAdd the black pudding rounds to the sausage pan - they'll probably takebout 5 minutes less than the sausagesBy this time the potatoes should be fairly tender, so turn the heat up onthat pan to brown and crisp them up a bitFry your eggs and then bung 1 sausage, 1 egg, 1 blood clot blackpudding, the potatoes and the peppers onto plates and serve hot.

Puchero (Pork andchickpea stew)This recipe is perfect for chilly winter evenings. There are anumber of variations, but the base is meat, veggies andchickpeas.

Here is a really simple version that you can make at home.

Enjoy!

Ingredients (serves 4)One stew pack of vegetables. Or 3 carrots, a suede or turnip and a largeonion.Two large potatoes.Half a white cabbage - sliced thickly.A good bunch of fresh spinach.One litre of your favourite stock500 grams of chickpeas (from a jar is best).Half a kilo of diced porkOne large chicken breast - diced.A good glug of olive oil (not extra virgin).3 or 4 peeled and crushed garlic cloves.

MethodPeel and dice all vegetables, except the spinach. Dice the same size sothey cook evenly.In a large saucepan, pour a good glug of olive oil and heat gently.Throw in the meat and cook gently until it starts to brown.Remove from the pan with a slotted spoon and add another glug of oil.Toss in all the vegetables except the spinach and cook gently for about 5minutes.Now throw the meat back in and mix well.Add the garlic and mix well.Drain your chickpeas and give them a quick rinse before throwing theminAdd your stock and add the spinach (chopped roughly).Boil for 5 mins, then turn down to a simmer (covered) until the meat istenderAdd salt and black pepper to taste.Serve hot with a shedload of bread.

Spain Buddy tipsFeel free to use other meats - it's stew!!Feel free to add a bit of paprika or a pinch of crushed chillies for extraheat.I like to add about 200 grams of sliced chorizo but I omit the paprika if Ido

Sándwich mixto (ham andcheese sandwich)It's normally Elle who does all the recipes here, but for achange I thought I'd take over 'recipe corner' for a momenthaving decided earlier to go native and plump for an exoticSpanish recipe for lunch. Being naturally creative I've made acouple of adjustment to the classic 'Sándwich mixto'.

This being such a complex dish, here it is in easy to followvisual stages!

- Alan

Take two pieces of bread and spread liberally with butter. You'll notice Iused a burger bun. This is probably a no-no to a mixto connoisseur. Theaccepted norm is cheap, overly-sweet supermarket own brand (or if you arefeeling flush, "Bimbo") bread with all the taste and texture of cardboard.Toasting of bread is optional.

Add ham to one half of the sandwich. I have used a non traditional hamformat. Mixto sandwiches are usually populated by processed ham cut tothe right size for the crappy excuse for bread they come on.

Place sliced cheese carefully on the ham. Again, flying in the face ofconvention, I have varied the normal cheese choice. Instead of pre-slicedtasteless sandwich slice Gouda I have used manually sliced Cheddar.

Combine the exotic ingredients between your two bread elements. Eat andenjoy!

Elle - sorry readers... he won't be allowed to interfere again :o)

SAVOURY -Fish/Seafood

With so much coastline, Spain is able to offeramazing fresh fish dishes. These are often a

major factor in people's memories of holidays inSpain.

Picture yourself sat in a Spanish restaurant onthe coast, sucking on succulent prawns, gettingup to your elbows in that huge bowl of mussels,

or tucking into a fish fillet with the skin crisped toperfection.

Can you hear those waves, can you watch theworld strolling idly by.

Got it? Good - because now you can recreatethose flavours in your own kitchen with this

selection of seriously simple recipes.

Atún Encebollado (Tunawith onions)Tuna is a very versatile fish with a hardier consistency thatenables it to handle strong flavours.

This atún encebollado recipe utilises cubes of fresh tuna,lovingly smothered with caramelised onions.

Make sure you include the sherry vinegar - it adds a realtouch of magic to this wonderful dish.

It's filling, it's simple, and it's tasty.

Enjoy!

Ingredients (serves two)Half a kilo of fresh tuna, cut into bite sized cubes.2 medium size onions. Red onions are perfect but white onions will workwell too.2 medium garlic cloves.1 bay leaf.1/4 teaspoon of sugar.100 ml watera good pinch of paprikaa good pinch of dried oregano.salt and pepper to taste.A good splash (about a tablespoon) of sherry vinegarOlive oil for cooking.

MethodDrizzle a little olive oil into a medium/hot, deep frying panThrow in your tuna cubes and cook until they start to turn golden-brown.Remove the tuna and set aside.Finely slice or chop the garlic.Finely slice the onions.Throw both into the frying pan and add a teeny bit more oil if need be.Bring the pan to a medium heat.Add the sugar, a pinch each of salt and pepper and stir well.Lower the heat so it is barely on.Keep cooking the onions until they brown but be careful not to burnthem. Stir them regularly.The key here is to cook your onions as slowly as possible until they're ofan oozy, soft consistency.Add the sherry vinegar and water and bring the heat up.Use a wooden or plastic spoon to make sure you scrape all the goodstuff from the bottom of the pan - there's loads of flavour there!Leave cooking for another couple of minutes before adding the tunaback into the pan and stirring well.Remove from the heat and stir in the paprika and oregano.Serve hot.

Spain Buddy tipsThe key to this recipe is to use the best quality sherry vinegar (from Jerezif you can get it) and good quality fresh tuna.But - if you're really lazy - follow the cooking steps for the onions andthen empty a tin of cooked tuna into them before stirring and heatingthrough. The flavour won't be as good, but it's a fast and easy lunch.You can also cook the onions separately and use them as a topping forgrilled or pan-fried tuna steaks, pork or chicken.This dish works really well with chips, patatas bravas and rice.The onions work like a treat in a steak or pork sandwich too!We've also had success by adding some sliced green peppers(capsicums) - but make sure it is sliced as thinly as possible so itcaramelises with the onions.If you like your food with a little kick, sprinkle in a pinch of crushed driedchillies at the same time as the sherry vinegar.

Bacalao al horno (Bakedsalt cod)Cod was originally salted as a method of preserving fish. Atfirst you may look in horror at the amount of salt it is coatedin - but fear not... as you are not cooking it in the salt itself.Soak the fish for a couple of days beforehand... and changethe water frequently.

The original recipe that we found asked for chickpeas... butwe omitted those, thinking the potatoes would be enough.We were correct (for our own tastes) but do what you fancy!

Ingredients (serves 4)2 decent sized dry salt cod fish fillets, soaked for a couple of days inseveral changes of water4 medium potatoes20-25 green olives, diced1 jar Spanish sweet peppers, drained and thinly sliced1 400g tin tomatoes, chopped.Olive oilsalt and pepper

Method1. Drain cod, cover with water and cook gently until tender.2. Drain and set aside to cool.3. Remove the skin and ALL bones from the cod once it is cool enough to

handle.4. Boil potatoes in their skins... then remove the skins and slice about 5mm

thick.5. Place alternate layers of potatoes, cod, olives and peppers in a casserole

dish, clay cazuela, or tagine with the final layer being peppers and olives.6. Season tomatoes well with salt & pepper and pour over the top. Make

sure you use the juice too.7. Pour a good healthy glug of olive oil over it all and bake in a medium-hot

oven for about 90 minutes.8. Serve with a nice glass of chilled vino, and enjoy!

Bacalao con Setas (codwith mushrooms)This recipe was inspired by Ferran Adriá, the former chefowner of El Bulli in Spain.

You can substitute the cod for any firm white fish - just pickout your favourite!

Don't use mushrooms with too strong though - you don'twant to overshadow the gentle flavour of the cod.

Ingredients (per person)A couple of glugs of good quality olive oil1 garlic clove - peeled1 fresh chilli (whole but pricked with the point of a sharp knife)1 piece of cod - skin onA fistful of white mushrooms, cleaned and sliced.

MethodGently heat the olive oil in a large pan... but only to about 70 degreescelsiusAdd the garlic clove and chilli and simmer for around a minuteAdd the cod, skin side down and cook until the skin is crispy.Flip the cod and turn the heat down to med/lowAdd the mushrooms and keep it gently cooking for another minute ortwo until the cod is cooked and the mushrooms are softened.At this point, you can simply leave it all in the pan until you are ready toserve, and reheat gently... or serve immediately.

For more recipes by Ferran Adriá – we recommend buying “The Family Meal:Home Cooking with Ferran Adriá” by the man himself. The book is in Englishand a great addition to any kitchen. Click the links below to order yours.

Amazon.com – Hardback

Amazon.co.uk – Hardback

Ingredients - serves four

Buñuelos de bacalao (Codballs)This recipe is a little lengthy but doesn't require any specialskills... so it's still a really easy Spanish recipe. Using salt cod isbest really, but if you can't get that where you live, then youswap it for a firm white fish. Oh and salmon works well too!

Serve with alioli or either of the mojo sauces. Recipes for allthree are in this book.

½ kilo salt cod - presoaked to remove the salt2 medium potatoes, peeled and cut into 1/2 inch cubesA couple of tablespoons of olive oilMugful of milk6 tablespoons flour - any type, it doesn't matter2 medium eggs2 heaped tablespoons of fresh chopped parsley2 tablespoons lemon juiceSalt and pepper for seasoningPlenty of oil for frying

MethodPlace the fish into a pot with plenty of cold water and bring to a simmer.Leave it to simmer for about ten minutesRemove the fish after ten minutes and remove any skin or bones. Keepthe waterPop the potatoes into the water and boil for about 10 to 12 minutes oruntil softDrain the potatoes and mash them with a little salt and pepper. If usingsalt cod, then omit the saltIn another pot, pour in the water, milk and olive oil and gently bring tothe boilOnce it comes to the boil, lower the heat and then whisk in the flour untildissolvedRemove the pot from ther heat and set asideIn another pot, heat plenty of oil to the same temperature you wouldcook chips.Stir the eggs, parsley and lemon juice into the flour mixture.Now stir in the mashed potato and mix really wellNow stir in the fish and mix well againDrop teaspoons of this mix into the hot oil. Do it in batches, keepingfinished ones warm while you do the rest.They are cooked when they are crispy and goldenServe hot!

Calamares con Habas(Squid with broad beans)Today's recipe utilises two of our favourite ingredients...calamares con habas (squid with broad beans).

Do get fresh ingredients if you can - it makes all thedifference! If using frozen, though - defrost first.

Cooking the squid slowly like this makes it veerrryyy tender! Itshould melt in your mouth.

Ingredients (Serves 2)1/2 kilo of squid rings300 grams of broad beans (shells removed)2 to 3 garlic cloves, peeled and very finely sliced or chopped1 medium onion peeled and diced very finely1 tablespoon of chopped fresh parsley (or half a teaspoon if using dried)1 teaspoon paprikaOlive oil2 slices of bread (French stick or ciabatta work really well for this)About 150 ml waterTablespoon of white wine vinegar

MethodRight - get that cazuela out and pop it onto a medium heat on the hobPour in 3 of 4 healthy glugs of olive oilThrow in the garlic and cook until it starts to turn golden.Add the slices of bread, and fry on both sidesTake out the bread and garlic and set asideToss the onion into the cazuela and sweat it slowly (turn the heat downnow)Add the water, paprika and the squidCover, and let it cook really slowly for about half an hourIn the meantime, put the parsley, cooked garlic, vinegar and bread into apestle and mortarGrind it like there's no tomorrow, adding a little water from your cazuelaif it's too much like hard work... or just use a blender.Add the broad beans and the bread/garlic/parsley mix into the cazuela.Stir, cover, and cook for a further half an hour on low

I sprinkle liberally with freshly ground black pepper as I serve it... but that'sa personal choice.

This also works really well with green beans and peas. Both of those needless cooking time - around 15 minutes.

Caldillo de perro (Fishsoup)Caldillo de perro may sound like it's made with a dog - butdon't worry, it's not! This is fish soup flavoured with bitteroranges and is divine!

This recipe is frequently found in Cadíz and of course can bereally good or really bad. But hopefully this simple methodwill help to give you something you'll love. Enjoy!

Serves 4 as a starter or 2 as a meal with bread for dunking.Multiply up or down as you see fit.

Ingredients250ml fish stock (making your own is best but half a stock cube will worktoo)Zest and juice of one bitter orange. If you can't get a bitter orange thensplit half & half with orange and lemonSmall onion, peeled and quartered1 medium tomato, halved and with the flesh removed1/2 medium red or green pepper (capsicum), seeded and chopped intolarge pieces1 garlic clove peeled but left wholeSprig of fresh parsley - don't chop itFistful of day old breadPinch of saffron1 kilo of chunky white fish such as hake or cod. Or salmon works too!

MethodIn a large saucepan, place the fish stock, orange zest (and lemon ifyou've gone down the mixed route), the onion, pepper, tomato, garlicand parsley.Gently bring to the boil and then turn the heat down to simmer andleave it gently simmering for about 20 minutes.Strain the liquid through a fine sieve... retaining the vegetables butbinning the orange zest and parsley.Heat up a dry frying pan and dry roast the garlic over a high heat until itis browned on all sides. Be careful not to burn it or it wil be bitter. Shouldonly take a few minutes.Pop the bread in a bowl and pour a small amount of the fishy liquid overthe top (just enough to dampen it) and leave for half a minute or so.In a blender, combine a small cupful of the liquid with the pepper, onion,garlic and bread. If you're using saffron - add that in too.Add that blended mixture to the rest of the liquid and pop it back onto alow/medium heat. Stir it well and allow it to simmer gently.Now for your fish. Chop into bite sized chunks and throw them into theliquid to poach.After 5 minutes or so, your fish should be opaque - leave it a little longerif not.

Remove from the heat, pour in the orange juice (or lemon too if goingdown the mixed route)Stir well and serve. Add a garnish of some extra parsley if you like.

Spain Buddy TipsDon't be tempted to add extra flavours or ingredients in. It's thesimplicity of flavours in the dish that make it special.But!!! If you really must add something - then a teeny bit of chilli whenyou add the fish is allowed. Don't go overboard with it though.Oh okay then... to make it a little heartier (and to avoid needing breadwith it), you can add a medium peeled potato that has been cut into bitesize chunks at the start. Set it aside though before blending, and addthem back in when you poach the fish so it warms through.Still looking for more? Pop a couple of fistfuls of cooked prawns in whilepoaching the fish too.But nothing else!

Ingredients

Champiñones de "Alan"(Alan's sardine stuffedmushrooms)Ok... I just had to add this recipe for Alan's sardine stuffedmushrooms, as I sit here at half eight on a Friday evening. Heis making dinner tonight while I finish some work, and he hadsome mushrooms left over... and some tinned sardines. I thinkI've found my new favourite flavour.

Here's how he did it.

Mushrooms - cleaned and with the stalks removed. Just your normal bogstandard 'shrooms... although this would also work with the largerPortobello mushrooms too.Sardines. Alan used tinned (in brine) but fresh would be lovely too - aslong as you have already cooked them and removed any bonesCouple of knobs of butter, and/or a couple of glugs of olive oilSalt and freshly cracked black pepper

There are no quantities there... but a rule of thumb would be around aheaped teaspoon of sardine for each medium sized mushroom

MethodMash the sardines with a fork. Alan didn't flavour his with much morethan a twist of cracked black pepper and a pinch of salt, but you couldadd a bit of garlic, or chili, or paprikaStuff the mushrooms with the mashed sardine and press down well. Keepfilling and pressing down until the top is levelled off and pretty flatPop a couple of knobs of butter into a frying pan and place on a mediumheat. Add a small glug of olive oil to stop the butter burning. Or just useolive oil on its ownOnce the butter has melted, pop the mushrooms in. Don't crowd the panor they'll end up sauteéd instead of fried.Cook for a couple of minutes until the underside is starting to brown,then flip them gently. If you've rammed that sardine in right, it shouldn'tcome outCook for another couple of minutes, turning if necessary until themushrooms are golden brown and the mushroom has softened.Serve hot!

I'd say that 4 mushrooms per person would be a good starter, or you couldserve them as a side dish.

Healthy option. Ok ok... you could just drizzle the raw stuffed mushroomswith a teeny bit of olive oil and grill them - but where's the fun in that?

Gambas con limón (Prawnswith garlic and lemon)Prawns are amongst my favourite food, and if you add lemon,garlic and butter.. I'm in heaven! This recipe is really easy.

There are shortcuts to be had, which I will add at the end...but it's worth taking the extra time to do these properly andwith the freshest ingredients

Ingredients (per person)A good handful or two of fresh raw (or part cooked) prawns - de-veined.Leave the tails on for presentation if you like.Half a clove of garlic, peeled and very very finely sliced (crush if youprefer). I use a whole clove, but I love my garlic - some may find it toooverpoweringTablespoon or so of unsalted butterA squirt of freshly squeezed lemon juiceA pinch nor two of paprika

MethodSprinkle the raw prawns with the paprikaMelt the butter in a frying pan and throw in the garlicStir for 1 minute, but don't let that garlic burn or it will be bitterThrow in the prawns and cook (turning once) for just a couple of minutesuntil they turn pinkRemove the prawns and pop them onto a plateTurn the heat up on the pan which should still contain the butter andgarlic, and squeeze in that lemon juiceCook for 30 - 45 secondsDrizzle it all over the prawnsBloomin' yummy!

CheatsUse frozen peeled prawns if you must... but remember that they will likelybe full of water, so will need cooking for longerDon't bother de-veining the prawns, but only if you're ok with eatingshrimp poo!

Ingredients (serves 2 to 3)

Gambas de Jerez (Sherryprawns)I'm not a fan of sherry as a drink but I love it in cooking.

This sherry prawns recipe is so simple - just be really careful ofthat hot oil.

Having a cazuela to cook this in isn't vital - a heavy based panwill do. But there's something very homely and soothingabout earthenware plus it holds the heat better. I swear bymine!

About half a kilo of prawns - raw if possible50 millilitres of your favourite sherry3 or 4 plump garlic clovesHalf a teaspoon of crushed chilliesHalf a teaspoon of crushed paprikaOlive oil for fryingHalf a fistful of chopped parsley (optional)

MethodPeel and de-vein your prawnsSlice the garlic cloves as wafer thin as you can get themIn a cazuela or decent sized heavy-based frying pan, add a good coupleof glugs of olive oil, the chillies and the paprikaOnce the garlic starts to turn golden, lob in all the prawnsLet everything sizzle until the prawns are cooked to your likingPour the sherry over the topServe immediately with plenty of bread. Do keep the prawns in the samepot you cooked them in - your guests can help themselves and it meansless washing up too!Oh yeah - and sprinkle the parsley on top if you must.

Spain Buddy tipsDon't like Sherry? Even in cooking? Fret not. Experiment with some otherliqueur-type drinks such as Tequila or Ouzo. Vermouth also works well. Ihaven't tried it with brandy yet... but I don't see why that wouldn't work.Give it a try and report back!

Gambas Gabardina(Battered prawns)Gambas Gabardina (prawns in a raincoat or prawns in ajacket) is a popular recipe with seafood lovers, and originatesfrom Madrid. These succulent gems, smothered in batter anddeep fried are fantastic as finger food at a buffet... as astarter... or as a snack. Bloomin lovely!!

These are sooo easy to make - that you'll do them time andtime again. You can make your own batter if you have atrusted recipe... or use the recipe below.

Ingredients (serves 4 as a tapa)120 grams of plain flour1 medium sized egg100 ml ice cold water1 kg prawnsPlenty of oil for frying

MethodMake the batter as far ahead as you can, so you allow it time to "rest" inthe fridge before using.To make the batter... use a whisk to blend the egg with the flour, and addthe water slowly until the consistency is a thick batter. Pop it into thefridge for a couple of hours to "rest", although you can just use itstraight away if your own batter is always foolproof.Prepare your prawns by shelling them and removing the vein. If you canleave the tails on - they look nicer when cooked... but you can removethat too if you prefer.Dunk the prawns in the batter (leaving the tails clear) and fry in very hotoil for a couple of minutes until the prawns are cooked through, and thebatter is starting to brownRemove from the oil using a slotted spooon or drainer. Allow the oil todrain off on kitchen paper and serve hot.I like them dipped in marie rose sauce too!You can make a lighter batter by using granulated Harina with 2 eggwhites. Don't add water this time, and don't rest. Dunk the prawns andfry as above.Enjoy!

Gambas Pil Pil (GarlicPrawns)You've just found the easiest Gambas Pil Pil recipe ever!

These tasty prawns are extremely popular in Spain, and rarelywill you find a menu that doesn't have them.

Gambas Pil Pil is a really simple dish to make plus it isextremely fast to cook (the shelling and de-veining take awhile of course)... but do be careful of the hot oil.

Definitely a Spain buddy favourite!

Ingredients (flexible)

Olive oil3 or 4 cloves of garlic - finely slicedA good teaspoon of paprika (smoked or sweet is fine)A handful of raw prawns per person, shelled (and deveined if you prefer)One fresh chilli, very finely sliced. Up to you if you include the seeds or not

Method

Here is where Gambas Pil Pil gets really easy! Pour about 1/4 inch ofolive oil into your pan or dish, and put the heat on high.Sprinkle in the paprika and stir well.Throw in the garlic, chillies and prawns.They will cook very quickly. So turn your prawns as soon as they start toturn pink. It will only take a minute or so. We have also successfullycooked this with cooked prawns - so if that's easier for you... dig in!Carry the pan / dish very carefully to the table and serve with plenty offresh bread for mopping up that awesome chilli/garlic oil.You may wish to have a heat resistant coaster or similar to place yourpan on so it doesn't burn your table.

This recipe especially reminds me of sitting on a sunbaked terrace inLanzarote, watching the world go by.

It's an extremely tasty dish - but I make the same mistake every time... andtry to eat it too quickly, which burns my tongue. You'd think I'd have learnedby now!

Gambas y chorizo (Prawnand chorizo bites)This recipe is a little time consuming in preparation (becauseof the prawns, but if you can sort your prawns ahead of time,then it doesn't take long to cook.

These are stunning bursts of flavour that you can shovestraight into your gob.

Enjoy!

Ingredients (flexible)As many slices of chorizo as you fancy (sliced into 1/2 inch slices), andequal numbers of prawns (raw or cooked... doesn't matter)Dollop or two of honeyDrizzle of Balsamic vinegarA large cazuelaCocktail sticks

MethodPreheat your oven to medium/highThe time consuming bit. Shell and de-vein all your prawnsThread a slice of chorizo and a prawn onto each cocktail stickYou can pop these into the fridge at this point... if you would like toprepare it early.In a microwaveable bowl, pop your honey and Balsamic. The amount isentirely up to you... but probably about 4 parts honey to 1 part BalsamicPop in the microwave for 10 to 15 seconds, just to melt the honey a little- enough to be able to stir the Balsamic into itThrow your prepared prawn/chorizo sticks into the cazuela and drizzlethe Balsamic/honey mixture over the top. Don't panic that it doesn't allcover it at this point.Bang it in the oven.After 10 minutes, baste the nibbles with the juices which should be nicelymelted nowKeep basting every 5 minutes until the chorizo is nicely caramelised. Itshouldn't take long to cook... maybe 15 to 20 minutes or do.Serve with hunks of bread to mop up that sweet juice.

Tip: To save time - omit the cocktail sticks and just mix the prawns andchorizo well in the juices as they cook. This can also be done as a stove toprecipe (medium/high heat) if you prefer.

Guisado de mariscos(Fabulous shellfish stew)We make this hearty fish soup (stew) often when we havefriends for dinner

It's great because you can do all your preparationbeforehand, and that leaves you free to spend time with yourguests.

Here's how we did it - and remember... you can vary ANY ofthese ingredients.

Ingredients (serves 4)A good handful of shell-on prawnsA good handful of shell-off prawns3 or 4 large fillets of a meaty white fish (raw) chopped into inch sizedcubesEnough mussels (in shells) to allow 3 or 4 for each person2 tins of plum tomatoes (whole or chopped)Garlic (as much as you like - we like plenty so use 3 or 4 cloves!)Crushed chilli flakes, or chopped fresh chilliesMixed herbs - about a heaped teaspoon1 medium sized onionA large glass of wine or two to keep you going!

MethodCover the base of a large saucepan with olive oil, and heat gently. Chopthe onion finely, and cook it slowly until it turns translucent.Add the garlic (crushed or finely chopped), as well as some mixed herbs,and as much chilli as you can handle!Stir for a couple of minutes, but take care not to burn it. Then tip in thetinned tomatoes, juice an' all!Crush the tomatoes against the sides of the pan, and keep it simmering(stirring occasionally) for about half an hour until it resembles a sloppysauce.Pour in about half a litre of water and bring to the boil. As soon as it hitsboiling point, chuck in the meaty fish first... then five minutes later, throwin the paella pack, or all the shellfish.Reduce the heat and leave to simmer for another 5 minutes.Serve with plenty of crusty bread - lovely!

We've done this a couple of times recently, and varied flavourings andquantities of the ingredients - it always works... but the shellfish are a realmust! The fishy flavours infuse with the chillis and tomato to produce areally hearty soup. Oh, and don't be shy about getting your fingers muckywhen eating - it's all part of the fun!

Enjoy!

Lubina con naranjas ypiñones (Seabass withorange and pinenuts)This recipe for "lubina con naranjas y piñones" is seriouslyeasy!

Translated, it is simply seabass with orange and pine nuts.Give it a go - it's a tasty one!

Alan was very proud of the large sea bass he caught inLanzarote and I have to say that it was also the tastiest!

Ingredients (serves 4)Four sea bass fillets3 oranges1 lemon2 to 4 cloves of garlic (depends on your taste)1/4 teaspoon of chilli flakes (optional)Olive oil12 grams of pine nutsCouple of sprigs of parsley for garnish - chopped roughly (optional)

MethodDrizzle a bit of olive oil in the base of a baking dishLay the fish fillets on topIn a bowl, mix together the juice of TWO of the oranges, the juice of thelemon, the chilli flakes, and the garlic (crushed)Pour it over the sea bass and let it steep for 3/4 of an hour at roomtemperatureSlice the remaining orange thinly and layer it over the fillets. Make it lookpretty if you want.If your pine nuts are not bought ready-toasted, then sprinkle them allover the top at this point.Bake for about 20 minutes at 180 celsiusServe with the parsley on top and the pine nuts if you bought themready-toasted

Spain Buddy tipsThis goes really well with salad or patatas a lo pobreMake double the amount of sauce and drizzle the second half of it overthe fish when serving too - I do that as it makes it extra juicyThe sauce goes well with any fish, so try it with your favourite.This is especially good with prawns - but grill those rather than ovenbaking them - or pop them on the barbecue

Mejillones al vapor(Steamed mussels)Roll your sleeves up and clear the table - you're in for a treatnow! These easy steamed mussels are a winner! Friends askspecifically for this dish when they come for dinner. I have tosay that I don't mind at all!

First thing to do is make sure that the mussels you buy arefresh. Yes, you can use those from the frozen section... but ifyou flutter your eyelashes at the fishmonger, he may evenclean the shells for you... saving you time later on.

Ingredients2 kg of cleaned mussels in their shells (just Google how to check they'reall fine to use so you don't have a deadun that poisons you)2 or 3 shallots, very finely chopped1 tablespoon of unsalted butter2 glasses of dry white wine. Actually, make it 3 then you can drink onewhilst cooking2 cloves of garlic, finely choppedSome chopped fresh parsley for garnish (optional)

MethodGrab a very large pot that also has a lid.Sweat the chopped shallots in the butter until soft. Add the garlic andcook gently for a further minute or so.Add the two glasses of wine and bring to the boil (this burns any alcoholand bitterness off)Chuck in the mussels and cover for about 3 minutes, or until the musselsopen (discard any closed ones)Pour in the healthy glug of cream and the parsleyStir well and serve immediately with plenty of fresh bread for dunking.Accept your applause and pour another glass of wine.

Montaditos de Gambas(Prawn bites)More than a simple prawn sandwich, these montaditos degambas are tasty, healthy, and really REALLY easy to make!

They are ideal for a quick lunch, as tapas, or as a starter foryour dinner guests.

It's worth paying a little more for quality prawns. The bags offrozen, pre-prepared prawns often are full of water.

Ingredients8 slices of bread, crusts removed1/2 kilo of raw prawns, shells and veins removed1 or 2 garlic cloves... chopped really finely, or crushed1 chilli, chopped really finely (optional)1/2 teaspoon of paprikaSmall bunch of spring onions, very finely sliced... green parts an' all.Olive oil

MethodMake sure you have removed the crusts from the bread. Cut each slice inhalfIn a very hot frying pan, drizzle a good couple of healthy glugs of olive oilThrow in all ingredients except the paprika and bread and fry for acouple of minutes until the prawns turn pink, stirring wellNow simply distribute the cooked mixture over your slices of breadSprinkle the paprika over the topServe immediatelyOh, and if you still have bread left after you've demolished the prawnsfrom on top... use it to mop up the olive oil from the pan. Yum!

If you like, you can toast the bread ever so slightly - this is especiallybeneficial if your bread is a bit flimsy

You can also use cooked prawns of course - for speed - whatever works foryou!

Ingredients (serves 4)

Ñoquis Con Chipirones(Gnocchi with baby squid)We really hope that you enjoy the latest Spanish Recipe -Ñoquis Con Chipirones (gnocchi with squid).

It is really worth the effort of making your own gnocchi, and itisn't difficult. But yes... you could always cheat and buy somefresh gnocchi from your local supermarket.

Sorry about the terrible photo. Blame the phone!

300 grams of potatoes100 grams of flour1 egg yolk - beaten well.Pinch of saltBlack pepperPinch of nutmeg

Half a kilo of baby squidGood glug of olive oilGarlicFresh parsley - finely choppedLemon wedges for garnishSalt & pepper for seasoning

MethodFirst all, pour yourself a large glass of wine. The gnocchi takes a little whileto prepare, so you may as well get comfy. Your hands will also get coveredin flour and potato, so make sure that your spouse or a good friend isnearby to mop your brow, and top up the vino. Right... onto the recipe... ...

For the gnocchi:

1. Cube the potatoes and boil in salted water for 30 minutes or until softthen mash them

2. Add a good splash of olive oil, season, then throw in the flour and eggyolk.

3. Add salt, pepper, a little nutmeg and stir it all up really well.4. Slap your kitchen assistant for not having topped up your wine and tell

them to pop some plates into a low oven to warm.5. Place dough on a lightly floured surface and knead well6. Roll into sausage shapes about an inch in diameter and cut into slices

about 1/2 inch thick. These will swell so don't make them too big7. Stick your finger tip into the top of each gnocchi blob to make an

indentation - this helps the sauce coat it better later on. You could do thesame with a fork to make it look even prettier... but let's face it, you'vealready polished off a couple of glasses of wine and you just want to getthe damn thing cooked and eaten now.

8. Pop the gnocchi blobs into salted simmering water and let cook untilthey rise to the surface. This only takes a few seconds. Best to do thesein batches

9. Have a large frying pan ready now, and pour in a good glug of olive oil.Toss the gnocchi blobs in the frying pan until turning golden, then drainand set aside

For the Squid:

1. Make sure that your squid has been cleaned properly and is choppedinto bite sized pieces.

2. Fry it on a medium to high heat in a frying pan, with the garlic and apinch of salt. These cook quickly - so keep an eye on them.

3. Once almost done, throw the gnocchi in, and stir through until everythingis hot.

4. Swear profusely at your kitchen assistant who isn't paying attention...and demand that they get your glass refilled immediately, and thewarmed plates out of the oven.

5. Serve onto plates and sprinkle with the parsley. Pop the lemon wedgeson the sides for people to squeeze at their leisure

6. Demolish while still hot, washed down with more wine.7. Remember that you'd made some salad which is still sat in the fridge.8. Head to the fridge to retrieve salad, but return with more wine instead.9. Send kitchen assistant to do the washing up. Lob a lemon wedge at the

back of their head and laugh.

Enjoy!

Pescado al limon (Fish withlemon)One of food's most perfect marriages is that of fish withlemon.

This recipe is simple in terms of execution but certainly not inflavour.

Monkfish (rape) works really well with this, but any firm whitefish will do such as cod or hake.

Enjoy!

Ingredients (serves two)2 medium to large white fish fillets (skin optional)One lemon1 garlic clove1 teaspoon of capersA pinch each of coarse sea salt and cracked black pepperA pinch of dried fennel (optional)1 bottle of dry white wineOlive oil for frying

MethodPour a glass of wine for yourself.In a little olive oil, fry your fish to your personal preferenceTop up your wineWhile the fish is frying, grate the lemon and crush the garlic cloveMix the grated lemon rind, the salt and pepper and the crushed garlicinto a pasteAdd the lemon juiceAdd a glass of wineOnce your fish is cooked, add the wine/lemon/garlic mixture to the pan.Simmer for 5 minsAdd the capers and dried fennel and leave simmering for another minuteor twoServe the fish with your favourite accompaniments, perhaps potatoes orriceDrizzle any remaining sauce on topFinish the rest of the wine and open another bottle if you like

Spain Buddy tipsIf you like fish with crispy skin - then just prepare the sauce seperatelyOmit the capers if you wish - they're not vital... but all other ingredientsareIf you can get wild fennel, serve with a little on top!The sauce itself is seriously versatile. Try it with pan fried salmon fillets,or chicken, or simply drizzled over a leafy salad.

Pescado en escabeche(Pickled fish)This easy Spanish recipe tackles one of my favourite dishes,pickled fish.

It's a plate of loveliness that I always order when I spot it inthe chilled tapa cabinets.

Personally I prefer it as part of a selection of tapas... but italso goes really well with salad.

Ingredients for pickled fisha kilo of your favourite white fish fillets300 millilitres of white vinegar300 millilitres of white wine1 medium carrot1 medium onion1 medium leek3 bay leaves1 small tin of roasted red peppersPlenty of olive oil1 clove of garlicHalf a dozen black peppercornsSalt

Method for pickled fishPeel and finely julienne the carrot, onion and leekFinely dice the roasted red peppersFinely slice the garlic - this should be wafer thinRemove all bones and skin from the fish fillets (skinning is optional)Sprinkle a little salt over the fish, rub it in gently and leave it for about anhourPour 3 or 4 tablespoons of olive oil into a large cazuela or heavy basedfrying panPan fry the fish on both sides over a medium to high heat until it startsto brownRemove it from the pan and set it to one sideIn the same pan, toss in the carrot, onion and leek and saute over a lowuntil softThrow in the garlic and peppercorns and stir wellPop the fish back into the pan and add the vinegar and white wineLet it simmer gently for about 10 minutesRemove from the heat and transfer into a heatproof dishCover and leave it to coolServe cold - drained first

Pulpo con vinagreta(Octopus in vinaigrette)Pulpo con Vinagreta (Octopus with vinaigrette) is one of myfavourite things to eat when we go out for a seafront lunch.

Of course, you don't need to buy a "so fresh it's stillsquirming" octopus - get a prepared one from thesupermarket if you like.

Disfruta!

Ingredients:1 kg octopus, with the innards removed and cleaned properly - yourfishmonger will do this for you if you ask them to.1 medium sized onion finely chopped1 medium sized red onion finely chopped1 small pepper finely chopped2 tomatoes - deseeded and finely chopped1 fresh chilli pepper - finely chopped (optional, but great if you fancy akick to your dish)1.5 tablespoons of vinegar¼ cup extra virgin olive oil2 fresh lemons (1 in quarters, and one juiced)2 bay leaves1 cup of finely chopped fresh cilantro (coriander)Salt and Pepper to taste

Method:1. Rub the octopus with one of the lemons (halved or quartered for easier

rubbing) and set aside 10 to 15 minutes.2. In a large saucepan, boil plenty of water with a pinch of salt and the bay

leaves.3. Holding the octopus by its head with a pair of tongs, lower it into the

water in stages, that is, first the tips of the tentacles then progressivelylowering, a few inches at a time, until the whole beastie is in the water.After each lowering stage remove the octopus and cool it for a couple ofminutes. On the final dip, boil it for about 20 minutes. If the octopus is abig one you might have to boil it for slightly longer.

4. Whilst your octopus is boiling, put the onions, pepper, chilli pepper,chopped tomatoes, vinegar, olive oil, cilantro and the juice of yoursecond lemon into a bowl and mix well.

5. Take the octopus out of the water, cool for about 10 minutes and thencut into one inch chunks and add to the bowl with your vinaigrette.

6. Add salt and pepper to taste and mix well.7. Serve as it is, or with some fresh bread - lovely!

Ingredients (serves 4)

Suquet de Peix (CatalanFish Stew)Traditionally made with a bucketload of healthy ingredientssuch as fish, tomatoes, olive oil and garlic... this is one ofthose dishes that you never need to feel guilty about. So youcan have that extra glass of wine!

There are of course many variations, but this is a basic one...and you shouldn't go far wrong with it.

1/2 kilo of firm fish such as monkfish or seabass, chopped into bitesizepieces and with all bones removed1/2 kilo of shellfish. Nice to mix mussels and prawns. Shell and de-veinthe prawns, but keep the mussels in their shells1 medium onion very finely sliced2 medium ripe tomatoes (roasted then peeled) or just use a very smallhandful of jarred sun roasted tomatoes instead4 cloves of garlic (or 6, if like me you love the stuff) peeled and crushed.1 slice of day old bread1 to 2 tablespoons of sweet paprikaMugful of fish stock (that's about half a stock cube's worth, if thathelps?)Salt and pepperOlive OilWater

MethodFry the fish and prawns in a really good couple of glugs of olive oil untilalmost cooked, in a large frying panor cazuela.Drain the fish and set aside.Steam your mussels in a large separate saucepan with a lid, until theyhave just opened. Discard any that don't open.Using that same olive oil from the fish, gently fry the slice of bread inyour pan/cazuela until it is golden brown on both sides. Remove thebread and set it to one side.Mash the bread with the garlic in a pestle and mortar.... or with the backof a dessertspoon in a bowl if you don't have the p & m. Keep mashinguntil it forms a paste, then add the tomatoes and keep mashing.Back to that same olive oil in the cazuela again, and gently sweat theonions.Once the onions are translucent, add the tomato/bread/garlic paste andthe paprika. Stir well really well.Add the fish stock, all the fish, prawns, and mussels... plus half a mugfulof water if it looks a little dry.Simmer gently for about half an hour and serve with crusty fresh breadfor dunking... and of course plenty of wine!

SAVOURY -Vegetarian

A huge number of Spanish dishes make use offresh vegetables and a variety of pulses and

beans - not to mention the amazing cheeses!.

This group of recipes enables you to enjoy thehearty goodness of these. They can all be enjoyed

as side dishes but are in their own sectionbecause they can also be enjoyed as standalone

dishes.

The overhwleming majority of these dishes aresuitable for vegetarians, but one or two contain a

small amount of meat or fish as a garnish. Youcan omit that of course.

Ingredients

Berenjena con miel decaña (Aubergine with canehoney) - VThis recipe is probably one of the easiest - and regular visitorsto Spain Buddy will know how easy our recipes are, so it's nosmall statement. Or as they say in Spain, "No es moco depavo," which directly translates as "It's not turkey snot."

Anyway - give this recipe a go. It's a really fast recipe andgreat for unexpected visitors

One eggplant.. or aubergine... or whatever you want to call itMiel de caña for drizzlingCouple of spoonfuls of flourPlenty of olive oil for frying

MethodCut your aubergine into really thin slices - a couple of millimetres isperfectPop the slices into a bowl of water and leave it for half an hour. Soakingbefore use takes some of the bitterness outDrain well and toss in the flourDeep fry in batches. When they are golden brown and floating, they aredone. You can keep them warm in a low oven while you fry the restDrain on paper towels and arrange on a plate or in a bowlDrizzle the miel de caña on topServe immediately

Spain Buddy tipsMiel de caña isn't to everyone's taste... so you may be safer just servingthe aubergine on a plate and letting people drizzle their own miel

We first tasted this dish in a backstreet place in Malaga city. I was moaningthat I couldn't get to grips with berenjena (eggplant/aubergine) and wouldlove to find a recipe using it that I actually enjoyed. She suggested I triedthis dish, and now I'm hooked!

A few months ago, I asked Alan to pick me up some honey when he was offto the supermarket. I told him that the word for honey was miel, and off hewent. However, what he brought home was miel de caña... really not what Iwas after. It sat in our fridge ever since... and I really didn't fancy it. But,once we'd tried this dish in Malaga, I knew it finally had a use. Miel de cañais simply cane sugar... or molasses. You can get that in most supermarkets.

Bolitas de calabacín yqueso (Courgette andcheese balls)These are courgette and cheese balls, covered inbreadcrumbs and fried. Although simple, it can be a littlefiddly to form the courgette around the cheese... but you canprepare in advance and just fry when your guests arrive.

You can cook these in a moderate (180) oven if you don't likefrying. Turn as they brown for even colouring.

Make a shedload of these for a party or as a tapa

IngredientsOne medium courgette (zucchini) peeled and gratedTwo eggs100 - 125 grams of grated cheeseFistful of chopped fresh parsleySalt and pepperSoft cheese for fillingBreadcrumbs for mixingBreadcrumbs for coatingAn extra egg for coatingOil for frying

MethodIn a bowl, beat two of the eggsStir in the grated cheeseStir in the parsleyStir in a little salt and pepperStir in the grated courgetteAdd a few heaped tablespoons of breadcrumbs until the mix is quiteeasy to form into ballsUse about a rounded teaspoon of the mixture and form a disk shapePop a small amount of the cheese in the centre (half inch cube perhaps)and gently form the courgette mixture around it until it is completelycoveredSet the balls on a tray and pop into the fridge for at least an hour or twoHeat oil in a frying pan - deep or shallow, it doesn't matterPop the last egg into a bowl and whisk lightlyPop some more breadcrumbs into another bowlDunk each ball into the egg then into the breadcrumbs and set to oneside until they are all doneFry in batches until golden brownServe hot

Buñuelos de queso (Cheeseballs)Buñuelos de queso are bite-sized buns of flavour andthankfully are really easy to make (if a little heavy on armwork). So give these a go, but beware... they're not kind toyour waistline.

You can deepfry these babies instead of oven baking... butobviously that's not as healthy. But who cares?! Just do themin batches and drain them well on kitchen paper beforeserving. The photo shows them fried.

Ingredients (makes a good batch)100g butter, cubed100g of strong cheese such as Cheddar or Manchego - grated4 eggs plus an extra yolk - lightly beaten500ml waterTeaspoon mustard - smooth not grainy OR half a teaspoon of mustardpowderTeaspoon of pimiento picante OR 3/4 teaspoon cayenne pepper1/2 teaspoon salt (omit if using salted butter)240g plain flour

MethodPreheat the oven to 220C/425F/Gas mark 7Put the water, butter and salt (if using) in the saucepan and bring to theboilOkay - now this bit needs to be quick...Tip the flour into the boiling liquid and stir like a banshee with thewooden spoonIt will firm up - keep stirringGradually add the eggs, ensuring it mixes wellNow add the mustard, pimenton and the cheeseKeep stirring!!!!If your arm gets tired, yell for reiunforcements.Once it's all melted in and well mixed, take it off the heatPut spoonfuls of the mixture onto greased baking trays and pop in theovenBake for 15 minutesNow turn the heat down and continue baking for around 10 to 15minutes or untilo brownedWolf these bad boys down the same day.

Champiñones Al Ajillo(Garlic mushrooms)I often opt for this dish when out and about. Somemushrooms, riñones (kidneys), a basket of bread and ofcourse a cheeky glass of dry white wine.

This has to be one of the easiest Spanish recipes in existence,and such a versatile dish, so here it is - go for it.

Quite simply - garlic mushrooms. Enjoy!

Ingredients for champiñones al ajillo (perperson).

A couple of fistfuls of mushrooms - whichever are your favourite... orperhaps a mix.One garlic cloveBlack pepper for seasoningOlive oil for fryingOne squeeze of lemon

Stove top methodClean and slice or quarter the mushrooms.Peel and slice the garlic as wafer thin as you can get it.Over a medium/high heat, drizzle a good glug of olive oil into a fryingpan or cazuela. The larger the surface area, the better... or themushroom end up boiling in their own juices.Throw in the mushrooms and garlic.Stir occasionally until cooked - it won't take long, just 5 or 6 minutes.Squirt the lemon juice on top.Serve and sprinkle on some salt and cracked black pepper to taste.

Oven methodPreheat the oven as high as it will go.Clean and slice or quarter the mushrooms.Layer them in a cazuela or your favourite oven proof dish. If quartered,don't go more than one layer thick.Peel and slice the garlic as wafer thin as you can get it.Sprinkle the garlic wafers over the mushrooms.Drizzle a seriously healthy glug of olive oil over the topPop it into the oven (uncovered) and bake for approximately 10 to 15minutes or until the oil is bubbling and the mushrooms have softened

Cogollos al Ajillo (Lettucewith garlic)I have been making Cogollos al Ajillo for some time - I justdidn't know what they were called until someone mentionedthem. I add extra ingredients but this is them in their pureform.

I'll detail some suggested extra ingredients after the recipe...but here is the seriously simple way to make these saladtreats.

Ingredients (per person)A couple of small lettuce heartsa couple of cloves of garlic - crushed or really finely choppedExtra virgin olive oilWhite wine vinegarCoarse ground salt

MethodRemove any dead leaves and chop off the end of the stalk if it's brownHalve or quarter the lettuce hearts, depending on sizeDrizzle a good glug of olive oil into a frying panLob in the garlic but take care not to burn itPlace the lettuce hearts (cut side down) in the pan and cook gently untilthey brown a littleTurn the luttuce hearts so they are cut sides up.Drizzle with a little white wine vinegar and a good pinch of salt on eachAfter a couple of minutes, arrange nicely on a plateDrizzle any remaining liquid from the pan over the lettuce heartsServe straight away.

Spain Buddy tipsAs I mentioned before, I'd been making something very similar to this formany years - and I often add in extra ingredients.

Above all - this can be whatever you want it to be - although of course withall these extra ingredients this dish wouldn't then be called "Cogollos alAjillo."

Here are some suggestions for extra flavours and textures you can sprinkleon top after you've plated the hearts - or bang it all in the pan. It's up toyou!

Toasted nuts, dried chilli flakes, dried fruit such as sultanas, croutons, dicedradish, diced diced red onion, wild fennel, apple slices, cherry tomatoes... ......

Coliflor con dátiles yaceitunas (Cauli with datesand olives)There are only so many plates of roasted courgettes andpeppers that you can eat - so I am always on the look out forsomething filling to add variety.

This dish combines hearty with healthy... low carb withflavour... and low calorie with taste! This recipe is very simple(and fast) to make, whilst incorporating some real Spanishflavour. Enjoy!

Ingredients (per person)Half a medium/large cauliflower, with the stalk cut out, and floretsseparated into bite size chunksA handful of olives, deseeded and halved or quarteredA handful of dates, stones removed and halved or quarteredA good glug of extra virgin olive oilA good glass of sweet (dessert) wine (or if you like things sweet -substitute for a tablespoon of honey)A good sprinkling of paprika

MethodHeat the olive oil in a large frying pan, wok, or terracotta dish over amedium heatChuck in the cauliflower florets, and cook until the florets are starting tobrown on their edges (about 10 minutes)Stir in the dates and olives, and cook through for another minute or soTurn the heat up a little and add the wine or honey, and stir through foranother minute or two.Pop it all onto a plate and sprinkle liberally with the paprika.Enjoy!

Ingredients3 cups of firm fleshed white fish - boiled. Cod, coley or hake are perfect

Croquetas de pescado(Fish croquettes)I love tapas. I love that you can have lots of little bursts offlavour, instead of being restricted to one plate. One of myfavourites is the fish croquettes from a super restaurantcalled La Taberna. You can find this place in Marina Rubiconat Playa Blanca, Lanzarote.

Right - have a little taste of Spain with this lovely recipe forfish croquettes and dunk 'em in some mojo sauce too!

for this.1 cup of really thick "white sauce" - you can get this in a packet, or makeyour own. Just make sure it's REALLY thick!a handful of finely chopped parsley. Always use fresh for this... the driedstuff doesn't work so well. The parsley is of course optionalPinch of nutmeg (optional)Egg for coating - lightly whiskedBreadcrumbs for coating - about 100 grams should do it

MethodTake your fish, and mash it finely, ensuring that all skin and any tinybones are gone.Mix the fish with the parsley and white sauce together well, mashing asyou go, until it reaches a thick and creamy consistencyI often put it in the fridge for half an hour at this point... as it firms it upand makes it easier to shape... but if you're in a hurry, then don't worryabout that bit.Roll into 1 inch balls... or barrel shapes 1 inch across.Dip into the egg and then the breadcrumbsFry in hot oil, turning regularly, until they are browned and hotthroughout.Serve immediately with wedges of lemon, and / or with my favouritegarlic mayonnaise

Disfruta!

Espinacas a la Catalan(Catalan spinach)Far from my horrid memories of overcooked spinach as achild, I now relish the green beastie and will eat it at anyopportunity.

This easy Catalan recipe is not only packed full of iron, but ittastes amazing too! Enjoy.

This dish is not only super healthy, it is also suitable forvegetarians, vegans, coeliacs and anyone who isn't offendedby spinach really. Oh, and Popeye fans.

Ingredients (serves 2 as a side dish)1 medium shallot.Fistful of pine nuts.Fistful of raisins.500g baby spinach leaves.Olive oil for frying.A couple of pinches of sea salt

MethodPour a healthy glug of olive oil into a large frying pan. A wok is perfectfor this.Heat to medium/high and throw in the pinenuts and raisins. Stir a littleand cook for about 90 seconds.Throw in the spinach.Sprinkle with the salt.Keep tossing the spinach, ensuring it all gets covered in the olive oil, andthe ingredients are well mixed.Cook to your liking. I like mine fairly crisp but you may like yourscompletely wilted. We are reliably informed that in Catalonia it is usuallyserved fairly wilted, although we haven't tried it up there personally.

Spain Buddy tipsWe don't eat dried fruit in this house - so we omit the raisins. It loses alittle sweetness, but it's all down to personal taste.Feel free to swap out the pine nuts for your favourite nuts. We like it withalmonds and of course walnuts.I tend to add garlic to just about everything and it works well withspinach - so don't be shy about throwing in a crushed clove of garlic atthe same time as the nuts.This is superb with a little blue cheese crumbled on top at the time ofserving. Alan doesn't like blue cheese, so there's always more for me!This dish is great as a warm salad served with your favourite maincomponent, such as pork or chicken... or our personal favourite, searedfillet steak.

Espárragos (Easyasparagus)This easy Spanish asparagus recipe makes the most of thisgorgeous green veggie.

It is best to grab it when it's in season, as iot can be a littlepricey at other times... and not at its best.

This recipe can be eaten on its own as a tapa or light lunch...but I really like it as a side dish with grilled pork or chicken.Okay, and maybe I drizzle just a little extra melted butter onmine.

I can't stress how easy this recipe is - even the kids could doit!

Ingredients (serves 2 as a side dish)Bunch of asparagusTablespoon of butter (salted is good, but unsalted is okay if you'rewatching your sodium intake)1 fresh chilli or a quarter teaspoon of dried chilli flakes1 large clove of garlic

MethodFirst of all - heat your oven to a medium / high heat - perhaps Gas mark5 or 6Prepare your asparagus. You can chop the ends off, but if you hold thetip and the tail and bend, it will naturally break in the right place.Place the asparagus in a single layer in an oven dishIf using a fresh chilli, chop it very very finely. If you like heat, leave theseeds in... it's up to youCrush or very very finely chop the garlicIn a pan, gently melt your butterOnce melted, add in the crushed garlic and the chilli and cook slowly for2 minutes, stirring constantlyPour the mixture over the asparagus... use a pastry brush to smother itall if need beBang it in the oven for about 15 minutesServe hot

Other tipsThis is also nice with a few shavings of a hard cheese such as Manchegoor Parmesan - add on top as you serve so it gently melts.Omit the chilli if you don't like it hot, but perhaps consider a pinch or twoof paprika insteadTry doing this in a frying pan rather than in the oven... but parboil for acouple of minutes first.

Fabes con ajo (Whitebeans with garlic) - VYou can get white beans in most supermarkets. Either buy thedried version, and prepare according to the instructions... ordo what I do... cheat and buy a jar! We always have a jar ofthese in the cupboard... next to the kidney beans andchickpeas - a meal is then always available! This is a greatstaple to bring out when people pop round unexpectedly atlunchtime.

This recipe will do lunch for 4 people - just adjust accordinglyif you have more or less visitors.

IngredientsA 470g jar of white beans... rinsed in cold waterA loaf of white bread - ciabatta works really well for this. Cut into inchthick slicesA couple of garlic cloves... crushed or finely dicedA squirt of lemon juiceOlive oilSmall amount of crushed dried chillies or finely chopped fresh chiliSalt and pepperTeaspoon of finely chopped parsley

MethodFirstly, drizzle olive oil lightly over the slices of bread and toast bothsides. Best under a grill than in a toaster because of the oilWhilst that is grilling... heat the garlic in a little olive oil over a low heat.Add all the other ingredients, except the parsley to the pan and turn theheat up... stirring constantlyPile it all onto the bread slicesSprinkle the parsley over the top and serve

Spain Buddy tipsYou can vary the flavourings of course. Try some wild fennel... or somechopped basil and tomatoes mixed in instead. These are also really goodwith a tin of tuna stirred in (although then this isn't a veggie dish ofcourse)... or some chopped walnuts. Lovely!

Fabes con Almejas (Clamswith white beans)This fabes con almejas recipe from Spain was first brought toour attention by a friend, Mo Dolan, as one of her favouriteSpanish dishes.

Fabes are large white beans that you can get in all Spanishsupermarkets. Buy them ready to use in a jar... or dried (soakbefore using). Almejas are clams.

Ingredients

1/2 kg of fabes1 kg of clams1 medium carrot - peeled butkept whole1 medium onion - peeled butkept whole

3 or 4 garlic cloves - finely chopped1 bay leafOlive oil2 large glasses of white wine (1 for therecipe & 1 for you!)Heaped tablespoon of flour

MethodDrain the beans and pop into a large saucepan (one that has a lid), alongwith the bay leaf, onion and carrot. Cover with cold water and bring it tothe boil.Have a swig of one of those two glasses of wine.Turn the heat down to really low, and leave it to simmer very gently. Ifusing jarred beans, this will be ready for the next step in about an hour.If using dried beans... this will take about 4 hours. Top up with cold waterif it starts to get low.Gently sweat the garlic in plenty of olive oil in another pan.In a jug, mix the recipe glass of wine with the flour until any lumps areremoved. Have another drink of YOUR glass of wine, and top it up ifyou've necked it.Add the wine/flour mix to the garlic and stir well. Take a small amount ofthe water from the beans pan, and add it to the flour/wine/garlic mix.Chop about 3/4 of the parsley and add into that pan.Add everything from the garlic pan into the beans pan and stir well. Let itsimmer for a minute or two. It should thicken as the flour cooks. Keep theheat low and add extra water if it thickens too much.Rinse the clams and chuck them into the beans pan. Turn the heat up tomedium, cover and leave for 3 or 4 minutes. Shake the pan every minuteor so to get everything coated and mixed well.Remove the onion, carrot and bay leaf and leave to simmer for another 5minutes.Chop the last quarter of fresh parsley ready to decorate.Serve with fresh bread, sprinkled parsley, more wine (if you haven't drunkit all) and send your husband to do the washing up.

Huevos con bechamel(Eggs with bechamel) -Version 1This is great with salad, and if you omit the bacon it's greatfor vegetarians too. You can use shop bought bechamel forease, but I think that the sauce is so easy to make and tastesbetter anyway.

As you can see from the recipe title... this is version one. Theother version is more like a vegetarian chicken kiev, and therecipe for that follows next.

Enjoy!

Ingredients (Serves 2)Two large eggs500 ml full fat milk20g butter3 to 4 heaped tablespoons of flour30g bacon bits (finely diced pancetta works well)Fistful of your favourite cheese, grated. I like it with Cheddar, but thechoice is yoursSalt and pepper for seasoningpinch of nutmeg

MethodFirst, pop an oven dish or 2 ramekins into the oven and pop it on at 180CHardboil two of the eggsWhen boiled, peel them and set asideIn a saucepan, melt the butter and fry the bacon in it until goldenRemove the bacon from the butter and set asideThrow the flour into the pan with the butter and stir like crazy until itforms a solid. Don't stop stirring!!!!Add the milk slowly, stirring rapidly and constantlyRepeat until you have used all the milkAdd a pinch each of salt, ground black pepper and nutmegTake the dish out of the oven and spoon a little of your bechamel intothe baseHalf the boiled eggs and place them on top of the bechamel, flat sidedownPour the remaining bechamel over the eggsSprinkle the bacon bits on topSprinkle the cheese on topBang it into the oven and bake for about 20 to 30 minutes or until thecheese is golden and bubblingServe hot

Huevos con bechamel(Eggs with bechamel) -Version 2 - VYou will have just seen version one of this recipe. That was aseriously simple one. This one is a bit more fiddly, andcertainly messier... but it tastes bloomin' awesome! I alwaysthink it's a bit like chicken kiev... without the chicken... or thegarlic butter. Or like a Scotch egg without the meat.

The bechamel is thicker than version one so watch thoseingredient quantities.

Ingredients (Serves 2)

Four eggs250 ml of full fat milkTwo heaped tablespoons of flourTwo tablespoons of sunflower or vegetable oilBreadcrumbs (I make my own by grating bread crusts, but you can buythem too)Salt and pepper for seasoningPinch of ground nutmegPlenty of olive oil for frying

MethodBoil three of the eggs. Peel them and set to one sideWhile that's going on, bring the milk and a pinch each of salt, pepper andnutmeg to the boil - gently!In a bowl, mix the sunflower oil with the flour until blendedAdd the boiling milk to the bowl, mixing hard and fastSet aside and let it coolCut the boiled eggs in halfOn dish... add a dollop for each egg halfPlace an egg half, flat side down, on top of each dollopSmother each egg with more of the bechamelRefrigerate for at least half an hour to set.Get two more bowls out. Put the remaining egg in one and and lightlywhisk, and the breadcrumbs in the otherDunk your blobby egg halves one by one in the whisked egg first andthen the breadcrumbs.Get plenty of olive oil into a wok or deep saucepan as hot as if you werecooking chipsGently place the breadcrumbed eggs into the hot oil and cook untilgolden brown. Fry in batches if necessary.Serve hot with salad.

Huevos Tontos (Fools'eggs)Huevos Tontos are Fools Eggs. This recipe came from thesame time of need that gave us all those great pauper foodrecipes - a simple way to make simple ingredients taste greatwhen money was tight. Enjoy!

The saying goes, "Necessity is the mother of invention" andthis recipe is a great example of this. It makes use of stalebread - so you're also doing your bit to avoid food waste too.

These can be a little bland, so don't scrimp on the garlic andparsley... and perhaps consider something tasty to drizzleover the top too!

Ingredients - serves two as a snack or fouras a tapa

200 grams of stale bread - weighed after any tough crusts are removed1 egg - lightly whisked2 garlic cloves - peeled and crushed1/2 level teaspoon of dried parsleya little milka little wateroil for fryingsalt and pepper to taste

MethodBreak the bread into chunksSprinkle equal amounts of milk and water over the bread. You want it tobe pretty wet but not swimmingOnce the bread is soaked, add the eggs, garlic, parsley, salt and pepperand mix well using a fork to really mash it up.The consistency should sloppy - a bit like thick porridge.Heat plenty of oil in a wok or cazuela. Have it slightly under thetemperature you'd have for chipsUse a couple of teaspoons to make lumps of the mixture, and fry inbatches.These swell as they cook so don't make them too big.Fry until golden brown - turning regularly. They need to be crispy andgolden on the outside but set on the inside - so don't have the oil too hotor the inside won't cook properly.Serve hot

Spain Buddy tipsThese are a filler rather than a dish in their own right. However - they caneasily be jazzed up and turned into a tasty tapa or snack. Try adding thefollowing

Mix in some flaked white fish (cooked) or a small tin of tuna before fryingTry adding a good heaped tablespoon of grated parmesan or similarcheeseThese are great served with alioli or mojo

Montaditos de huevos decordoniz (Quail egg toasts)Something guaranteed to put a smile on my face are eggbutties. Runny yolk, fresh bread - lovely! But I also adore thisSpanish recipe - in miniature - with extra flavour too!

You could do these with chicken eggs of course, but thisversion uses quail eggs - a regular ingredient in tapas. It's fastand it's simple. The quantities are per persoon, so multiply upas many times as you have eager mouths to feed.

Ingredients (per person)2 quail eggs3 or 4 slivers of roasted red pepper (the jars are ideal for this)1 padron pepperI slice of day old bread - diagonally sliced baguette is perfectOlive oil for frying

MethodAdd a drizzle of olive oil to a heavy based pan and pop on a mediumheatThrow in the padron pepper and cook, turning regularly until it starts tosoften. Don't let it burnOnce it's softened, throw in the peppersToast the slice of breadVery gently, crack open the quail eggs and add them to the pan - becareful... they're fragileTop the toast with the peppers, then the eggs, then the padron.Don't be shy with the oil left in the pan... you can drizzle a little of it ontop.Serve hot

Spain Buddy TipsThis also works really well with a little jamon too - Alan loved them likethat in Granada city.Be prepared to make loads of these. They go down in just a couple ofbites and your guests or family will be clamouring for more.I also do a version with garlic mushrooms and eggs. Slice the mushroomsthinly and cook them before the eggs. Just before you add the eggs tothe pan, throw in a crushed garlic clove and stir it through themushrooms before adding a good sprinkle of cracked black pepperThis is a perfect Sunday brunch... but why wait?!

Pan con tomate y ajo(Garlic and tomato toast)Before anyone complains - yes we know that originally "paamb tomàquet" comes from Catalunya. But this is SpainBuddy, not Catalan Buddy.

Pan con Tomate y Ajo is one of my absolute favourites and iseaten at least twice a week here. It is so easy, and takes just acouple of minutes to make. It's great for a rapid lunch, astarter, or as tapas with guests.

It is made with ingredients that most people will have in theirhouse as they read this... so give it a go!

Ingredients - for 2 people6 slices of Day old bread - about 3/4 inch thick. I use ciabatta (yes Iknow that's Italian!!) or a baguette (yes I know that's French!!) - but anykind of bread will do.A peeled garlic clove - whole.1 tomato - halved widthways.A good glug of olive.The obligatory glass of dry white wine to wash it down with.

Method 11. Pop the olive oil into a large heavy based frying pan and place onto a

medium/high heat.2. Add the bread to the pan.3. When the underside of the bread is golden, turn it over. This should take

no longer than 1 minute total - depending how hot your oil is.4. Remove the bread from the pan.5. Rub the surface of the bread slices with the garlic clove.6. Rub the surface of the bread with the tomato.7. Drink the wine.8. Enjoy!

Method 21. Grate the tomato into a bowl using the coarse side of a box grater.2. Follow steps 1 to 5 of method 1.3. Spoon the grated tomato over the bread.4. Follow steps 7 and 8 of method 1.

Spain Buddy tipsIt may take a little trial and error until you get the temperature of the oiljust right. Do go careful not to burn the edges of the bread - it's easilydone if you're not paying attention and the oil is too hot. Likewise, if theoil isn't hot enough, it will soak into the bread too much and your finaldish will be too greasy.Got a French stick left over from the day before? Slice it lengthways anduse that instead of slices.If you really are averse to frying - swap the pan stage for a hot oven. Pop

your slices of bread into a medium/hot oven for 6 or 7 minutes or untiltoasted.Simply toasting your bread in a toaster won't work - the middle of thebread slices will be too soft and will collapse as soon as you start rubbingit with garlic. But... If you mince your garlic into your tomato mix instead- then you can happily spoon it all over.Top your completed dish with thinly sliced jamon. It's fantastic!I like to add a slight sprinkle of freshly ground black pepper to the finaldish. In fact, the pepper mill is never out of reach in our kitchen. It's usedalmost as much as garlic and salt, if not more.

Patatas a la importancia(Potato dish)This is a pretty heavy dish, so not much use as a snack. But aswe are still having chilly evenings up here at Spain Buddy – it’sworth a go to fill you up and keep you warm. We have tried tokeep this as simple as possible, without compromising flavourand texture.

This recipe is cooked in two stages. The first is the deep-frying, and the second is the stewing.

Good luck… and let us know how you get on.

Ingredients - serves 2

1 very large potato or 2 medium1 fistful flour1 medium egg1/2 litre stock4 garlic cloves1 pinch saffronplenty of oil for frying1 glass white wine (optional)small clump fresh parsleypinch salt (to taste)

MethodFirst of all, heat up that oil good and hotPeel and slice your potatoes (approximately 5mm thick)Dredge your potato slices in flour, then dunk them in eggDrop them in small batches into the hot oil until they are golden brown,and layer in a cazuela or casserole dishMix the minced garlic, saffron, good pinch or two of salt, and theoptional glass of vino, and then stir it into your stockPour the stock gently over the potatoesPop the dish into a medium hot oven and cook until the potatoes aresoft… probably about 15 to 20 minutesSprinkle with the chopped parsleyServe hot, with or without the sauce

Spain Buddy tipsI found it better to parboil the potatoes, and then slice them beforegoing to the dredging and frying stage - thus less time in the oven.If you DO parboil... do not be tempted to add salt to the water - and thenyou can use that water to make your stock.I used a teaspoon of paprika instead of saffron. I've also tried it with 1/4teaspoon of cayenne instead - on cold days.

Patatas a lo pobre(Amazing potato andonion) - VThe Spanish winters can be pretty chilly. Especially up in thehills... so we fill up on warming, filling dishes.

This Spanish recipe for patatas a la pobre is your one wayticket to just such a dish. It's also one of our easiest Spanishrecipes, so have a go, and let us know how you get on!

I like mine a little "earthier", so I don't peel the potatoesbefore slicing - I just give them a good scrub.

Ingredients (serves 2)2 medium sized potatoes, peeled and sliced (about 3 or 4mm thick)1 large onion, peeled and finely sliced1/2 red pepper, finely sliced1/2 green pepper, finely sliced2 garlic cloves, peeled and finely chopped or crushed1 tablespoon of white wine vinegarOlive oil for shallow fryingSalt to taste

This should be cooked in a deep frying pan with a lid... or a cazuela that youcan cover with foil.

MethodFry the onions gently in a little olive oil until they are almost opaqueThrow in the peppers and cook gently for another 2 or 3 minutesStir well and then layer the potato slices on topSprinkle with saltCover, and leave to steam in its own juices for about 15 to 20 minutesMix the garlic with the vinegar, and drizzle over the topStir and serve immediately

Spain Buddy tipsThis is great as a side dish, and goes especially well with pork chops or panfried chicken breasts. I like to sprinkle mine liberally with cracked blackpepper too.

Other ingredients that work well include sliced mushrooms, prawns, baconbits, chilli flakes... but of course it's no longer patatas a lo pobre then.

Or try topping a poached egg or grated cheese just before serving.

Pimientos al piquillo (Sweetred peppers with garlic)Regular readers of this blog will know how much I love thesesweet red piquillo peppers, so easily available in Spain.

You can make your own version by roasting red capsicums,but there is something so special and juicy about the jarvariety - so do make the effort to find them if you can.

This quick and easy lunch will fill you up, whilst giving you areal burst of flavour. Enjoy!

Ingredients (serves 2 to 4, dependent uponappetite)

1 jar of piquillo peppers, drained but with the juice reserved.2 cloves of garlic, peeled and finely sliced1/2 teaspoon of paprikaSome nice bread and/or salad

MethodGently heat a good glug of olive oil in frying panAdd the garlic, peppers and paprika, taking care not to burn the garlicAfter a couple of minutes, turn the peppers and pour in the reserved juicefrom the jarCook for a further couple of minutes and then place the peppers onplates... drizzle with some (or all) of the oil and enjoy with bread and/orsalad.

Queso de cabra frito conmiel (Fried cheese withhoney)A really tasty and so so easy Spanish recipe today - friedgoats' cheese with honey (or jam).

This one can be a little mucky to prepare, but it really is veryvery easy and a firm favourite as a starter or lunch. Enjoy!

The photograph shows it served with a tart cranberry jaminstead of honey - adding a tarter edge to this gorgeous dish.

Ingredients (serves 1)1 large egg yolkTeeny dribble of milkHandful of breadcrumbs2 slices firm goat cheese (take it out of the fridge at the last second)about 1/2 inch thick.Or... goats cheese balls about an inch in diameterOlive oil for fryingSome honey

MethodWhisk the egg yolk and teeny amount of milk in a shallow bowl. Just agentle whisk - you don't need to put too much air into itPut your breadcrumbs on a plateHeat the olive oil in a pan over a medium to high heatDunk the slices or balls of goats cheese in the egg and then in theegg/milk mixRoll them gently in the breadcrumbs - this can be a little messyPut them straight into the panDon't move them about too much as they can be fragileWhen the underside is golden, flip them carefullyThese should only take a couple of minutes to cookWhile they're cooking, heat some honey in the microwave or gently in asmall panServe the cooked cheese slices immediately, and drizzle them with thewarmed honey

These are fine on their own as a starter... but you could also serve themwith a leafy salad for a light lunch. Oh yes - and if you're a greedy guts likeme... two slices won't be enough per person... so just make extra to be sure.

Tortilla (Spanish omelette)Tortilla de patatas is right up there as one of the mostfamous dishes of Spain - alongside paella and gazpacho.

As with most recipes, there are a zillion variations - butbecause I like to find the easiest method for anything, I'mhappy to share this recipe - I've not had a bad one yet!

Just like with patatas a lo pobre, I like an earthier taste to mytortilla so I never peel the spuds first. That's your call thoughof course!

Ingredients (fills a 10 inch pan)

4 or 5 medium sized potatoes... peeled and sliced about 5mm thick1 large onion - finely diced.3 eggs, lightly whisked with a good pinch of salt and pepperFresh garlic (to taste). I use 3 or 4 large cloves... but that's because ILOVE garlic!Olive oil for deep frying! It certainly isn't greasy when you eat it, so don'tworry)

MethodCook the sliced potatoes in deep olive oil but keep the heat really low -the slower you cook the better - about 30 to 40 minutes.In the meantime, gently caramelise the onions in a frying pan in a teenyamount of olive oil. Get them to a medium brown without burning them -again use a really low heat.Once the onions are done, stir in the garlic... cook for one minute andthen transfer to a large bowlOnce the potatoes easily break apart when prodded with a spatula,transfer them (minus the oil of course) into the large bowl with theonionsMix the potatoes, onion and garlic together really well.Pour the lightly whisked egg all over the top, and stir it well.Season if you wish and mix a bit moreHeat a frying pan (ours is 10 inches) with just enough olive oil to coat thebase of the pan.Once it is smoking hot, give the pan a shake to cover the surface with oiland then pour in your potato/egg mixture and gently flatten. Turn theheat down after 30 seconds to a low/medium level.DO NOT STIR!!!Use a spatula to gently pull the mixture away from the pan edges andachieve a nice round shapeLeave it to cook gently for about 5 or 6 minutes.Give it a shake now and again... and perhaps tease the edges a littlemore. Cook until the unserdside just starts to brown.Now at this point, the traditional method is to cover it with a plate - flip itover, and then slide it back into the pan to cook the other side. I alwaysdo that. But if you're nervous, pop it under a hot grill until the top is set -that of course makies it a frittata rather than a tortilla..

Serve hot or at room temperature. Mind you - it's also good straightfrom the fridge.

Spain Buddy tipsDon't be shy about adding extra ingredients if you wish. Here are some thathave been successful for us - makes sure are finely diced and precooked

Bacon or hamChorizoBroccoliPeppers (capsicums)Mushrooms

Zarangollo (Fried potato,courgette and onion) - VThis is quick to rustle up, not to mention ideal for novicecooks. Plus it's tasty and perfect for getting towards your fivea day.

The dish originates in Murcia and can be eaten as astandalone dish as a snack or popped on your plate as a sidedish. The original recipe doesn't mention garlic but I put it inalmost everything and finds it helps boost the dish. Themeasurements below are per person for a snack or will servetwo as a side dish.

Ingredients for Zarangollo (Serves 1 - 2)1 medium courgette (zucchini)1 small onion2 eggs1 medium potato1 clove of garlic (optional)Olive oilSalt and pepper to taste

MethodPeel your potato and dice - about 1cm to 1.5cm cubesPeel and slice or dice your onion - keep them fairly chunkyDice your courgettes - about the same size as the potatoPeel then crush or finely dice the garlicGently heat a hearty glug of olive oil in your panThrow everything else except the garlic into the pan and cook reallygently until the veggies are softened. You want the veggies to soften butnot brownOnce softened, add the garlic and then the salt and pepper to your likingPop the eggs in, stirring quickly to ensure everything is coated before theeggs cookServe as soon as the eggs solidify but not too muchEnjoy!

Spain Buddy tipsDon't be afraid to try adding extra veggies in.If you really can't forego your meat, brown some diced bacon or chorizobefore then gently cooking the veggiesI do love a runny egg. So instead of stirring your eggs through at the lastmoment, just serve the veggies in a dish with a poached or fried egg ontop - lovely!

SAVOURY - Sauces,soups, side dishes

and saladsLooking for something to serve alongside yourexisting dish? Then look no further. This section

has everything you need.

Vegetarian dishes are marked with "V". To be fair,that's most of these.

Ajoblanco (Chilled garlicsoup)This chilled delight is a Spanish recipe that is just made forsummer! Ajoblanco originates from Andalucia and is used invarious thicknesses for different recipes. This one today is asoup... but you can go crazy with this and reduce the liquid tomake it into a paste that kids seem to like on bread.

Ingredients (serves 2 to 4 dependant onportion size)

150g of raw almonds, skins removed (plunge them into boiling water toremove the skins)150g of breadcrumbs (use a grater and make your own)3 or 4 cloves of garlic, peeled and chopped roughly150ml olive oil1.5 litres of water1 tablespoon of sherry vinegarPinch of salt

MethodPut the almonds, salt, garlic and a little water into a deep bowl and crushwell (use a blender if you prefer)Add the breadcrumbs and keep crushingAdd everything else... stir well and serve.

Tip: Try sprinkling a little freshly ground cinnamon or grated dark chocolateon top. It's especially nice with some chopped fruit such as grapes.

Alioli (Spain's favourite dip)- VFirst of all, let's dispel a major myth. Alioli is NOT just garlicmayonnaise - it's so much more. Of course, if you're feelinglazy... or in a major hurry... then a rapid garlic mayo will do. Itwon't be as good, but it will do.

The traditional version is egg free too, which will suit vegansand people with certain food intolerances. It is seriouslysimple to do, but it is time consuming and will work your armmuscles.

Traditional alioli recipe (Serves 2)Ingredients

Six garlic cloves. PeeledPinch of coarse saltGood quality extra virgin olive oil. No quantity given as you'll know whenusing itMultiply up for larger measures... recommended if you have guests or ifyou're a greedy bugger like me

Method

Pop the garlic cloves and the salt into a pestle and mortar and getcrushingTo save time, you can pass the garlic through a garlic press firstMash like your life depends upon itNow comes the long part. Add the olive oil one drop at a time, ensuringthat it is fully absorbed into the garlic before adding more. This part cantake you half an hour. You need to be pounding that garlic as hard andfast as you can... so be ready for that.Keep adding the olive oil one drop at a time until the alioli becomes agood thick consistency and you're done!

Cheat's alioli recipe (Serves 2)Ingredients

A couple of heaped teaspoons of your favourite mayonnaise2 peeled and crushed garlic clovesa teeny pinch of saffronMultiply up for larger quantities

Method

Mix the lot wellThat's it!

Crema de Guisantes conJamón Serrano (Pea soupwith Serrano ham)There are few things more heartening than a good pea andham soup. This recipe for "Una Crema de Guisantes conJamón Serrano y Hierbahuerto" takes that recipe and marriesthe sweetness of peas with the melt in the mouth goodness ofSerrano ham.

As with all our Spanish recipes, we try to make them as simpleas possible.

Ingredients (serves 4. Or 2 if like me you wantdouble helpings)

Half a kilo of peas. I used frozen peas (as we always have a bag of themin the freezer) and they worked really well.1 small leek - very finely sliced or chopped (You could use onion, but itcan overpower the delicate pea flavour)1 small potato - peeled and very finely dicedAbout 2/3 mugful of stock. Use veggie if you're veggies... but this is alsonice with chicken stock.1 tablespoon of white sugarA chunk of Serrano hamOlive oil for sauteéingSalt and pepper for taste

MethodVery gently sweat the leek and potato in a saucepan with the olive oil. Ipop a lid on it, turn the heat as low as it will go... walk away and leave itfor 20 to 30 minutes.You will find that the leeks give out quite a bit of liquid... that's a goodthingThrow in the peas and stir wellCover again and leave to cook gently for about 20 minutes if usingfrozen peas, or 12 to 15 if freshDon't be tempted to leave it simmering for much longer than that, as thepeas will start to lose their bright green colour and sweet flavour. Youwant it just long enough that the peas are becoming tenderSeason to your own taste with the salt and pepper.Tip it into a food processor, and blend until smooth - do that in batches ifneed bePop it back into the pan, and bring it back up to a hot temperature forserving.Serve hot with a few shavings of Serrano ham on top, and perhaps a leafof fresh mint. You might even like to pop a swirl of cream on topEnjoy with plenty of bread for dunking.

Ensalada de calabacín(Courgette Salad withCitrus Chilli Dressing) - VThis recipe goes out with a dedication. It is for Sue Sharpefrom Extremadura, who had a glut of courgettes at the time,and didn't know what to do with them all. We popped ourthinking caps and research bonnets on and came up with this!

It's now a regular feature here at Spain Buddy. It goes greatwith barbecues too!

Ingredientsa couple of large courgettes. Use a potato peeler to cut them into waferthin strips... use a spiraliser to make noodles... or a julienne tool to makematchsticks.Cherry tomatoes, halved - or normal tomatoes cut into wedges

For the dressingJuice and grated rind of 2 large oranges2 garlic cloves, crushed1/2 teaspoon of minced fresh ginger (ginger paste works well for this)2 tablespoons of extra virgin olive oilHalf a dozen mint leaves, finely chopped1 fresh red chilli - finely chopped (use seeds too if you like the heat)A teaspoon of runny honey

MethodMix all the dressing ingredients together. I find that popping it all into ajam jar and shaking well does the trickPour the dressing over the courgettes and tomatoes and toss gently.Make sure everything is mixed well.Serve and enjoy!

Of course this recipe isn't just for Sue... you can have a go too. Let us knowhow you get on.

Ensalada de hinojo ynaranja (Fennel andorange salad) - VIf there's one thing that goes perfectly with a beautifully panfried fish fillet, it's fennel and orange salad. It is one of thosesalads I kept seeing on cookery shows but never tried - untilthis week. It's now a firm favourite.

The flavours go extremely well together, and during these hot,sweaty, summer months... salad makes a lighteraccompaniment to fish than potatoes. The orange-y freshnessmarries extremely well with the gentle aniseed of the fennelbulb.

There are obviously going to be a million variations - but at the core of thisdish are two main ingredients - yes the clue is in the name! Do not makethis salad until the last moment. It only takes a minute or two to prepare -so I did ours while the fish was cooking. But you know how quickly you chopand juice - so if you want to do it just before, that's fine too.

Ingredients - serves 2 or 3 as a salad for amain meal

1 medium to large fennel bulb2 large oranges

MethodRemove any brown leaves from the fennel bulbSlice the white part into a bowl really finely - a mandolin is perfect forthis, although a sharp knife will do. Or use a coarse grater. Some peoplejust chop it. Up to you.Do not discard the green fern-like frondsGrate a small amount of orange peel. It's only for decoration so you onlyneed half a teaspoon or so. Be careful not to grate the pith (or as I calledit as a child, "sexy peel"), because that is a little bitter.

Now cut segments from that orange - try to make sure that they aresegments only. No poeel or pith.Juice the other orange - get as much as you can out of it.Add the juice to the fennel and toss it wellToss in the orange segments tooArrange on plates if you like - or leave in the bowl for people to helpthemselves.Pull the fern fronds from their stalks and arrange on top. This is primarilyfor decor, but they do add a lovely hit of extra aniseed.Sprinkle the grated orange peel tooServe immediately with a beautifully pan fried fish fillet or two

Ensalada de patatas(Potato salad with aSpanish twist) - VThis easy recipe is not necessarily a Spanish recipe... but Ithink the inclusion of alioli means I just just about get awaywith squeezing it in here.

It is really easy to prepare, and goes fantastically as a sidedish whenever you would have salad.

Alternatively, wolf it on its own as a snack.

IngredientsThere are no measurements as such... because this really should be done topersonal taste. But a couple of handfuls of the cooked potatoes wouldrequire a heaped tablespoon of alioli and a quarter teaspoon of choppedfresh herbs.

Potatoes. Small new potatoes work really well in this but you can useany really.AlioliYour choice of freshly chopped herbs. I like it with mint or wild fennel, butparsley or dill work really well too. Your flavours... your choice.Salt to taste

MethodChop the potatoes in half if they are the small ones, or into large chunksif you have gone for a bigger spud. Up to you if you peel them. I don't,but do give them a good scrub if they're unpeeled.Boil until you can insert a knife into them, but not as long that they fallapartBang them in a bowl and sprinkle a little salt over them.Add a dollop or two of alioli plus the finely chopped fresh parsley or mintStir well and refrigerate when it has cooled down a bit.

I have to be honest - I eat this when it is still warm too.

Ensalada más facíl (Theeasiest salad) - VGone are the days where a salad consisted of tomato, lettuceand cucumber. Nowadays we have become more adventurouswith our salad ingredients. Well - if it's uncooked and tossedon a plate, we can call it salad.

This has amazing colour. You can vary the ratios ofingredients of course - but we find the following fistfuls justperfect for serving two people as a light snack... or to shareas a side salad. Multiply it up if you have guests descendingupon you for lunch, or divide it down if it is just for one.

IngredientsTwo large ripe tomatoes, washed and sliced thinly or cut into bite sizedpieces1 small tin of sweetcorn (drained)A fistful of olivesA fisrful of shredded lettuce

MethodMix it upChuck it on a plateServe

Well... we did say it was the easiest salad ever!

Spain Buddy tipsIt doesn't matter whether you use green or black olives. I prefer greenbecause we get them from our neighbours' orchards. But go with yourpreferenceFeel free to add a drizzle of extra virgin olive oil just before servingChuck in any other ingredients you fancy!

Ingredients - basic

Ensaladilla Rusa (Russiansalad)You'll be hard pushed to find a tapas bar in Spain thatdoesn't dish up this gem. It is one of those dishes I can't resistwhen I pop into our local and fancy something cool and quick.

We've included this so you can recreate it at home and, let'sface it, no self-respecting Spanish recipe book would becomplete without it.

Yes we know it originated in Russia... but the Spanish haveadopted it and made it their own.

Half a dozen medium sized potatoes, peeled, diced and boiled untiltenderA couple of roasted red peppers- diced - these are optional, but the onesin jars are great for thisSmall tin of tuna, drainedA dollop or two of mayonnaise - according to taste2 or 3 hard boiled eggs - grated, lightly mashed or crumbled

MethodMix the whole caboodle except the eggsSprinkle the egg on topServe cold

Spain Buddy tipsThere's not a lot to really add to this... but follow your instincts. If there'ssomething you don't like omit it... well apart from the potatoes eggs andmayonnaise of course. But feel free to add a couple of extra flavours if youwant to. I quite like the following - feel free to mix and match

a small amount of really finely diced red onion for some crunch and tanga couple of fistfuls of olives - sliced as a garnisha fistful of finely diced appleFistful of peas, cooked and cooledSliced cornichons (gherkins / pickles) - slicedcherry tomatoes - halfed or quartered. But add those as a garnish ratherthan in the mixYou can press the salad into a mold, and refrigerate. That's a bit fussyfor me, I'd rather just serve it in a large bowl for people to helpthemselves... but it's nice to do for a party if you'd rather be minglingthan servingIf serving as a centre dish for last minute visitors... pop it in a bowl andsupply some of those mini breadsticks for dipping

Gazpacho (Andaluz tomatosoup)There are so many versions of this popular Spanish dish...especially as every budding chef adds their own extra twist onthe formula. We like ours with a bit of a chilli kick to it.

This is an easy and basic Gazpacho recipe that works for us -let us know how you get on too!

The longest part of this is prepping the ingredients - but oncethat's done, it just takes a couple of extra steps.

We watched "Masterchef: The Professionals" recently, andwere pleased to see Marcus Wareing using our recipe too!

Ingredients2 cloves garlic — chopped or crushed½ small red onion — chopped½ red pepper - chopped and seeds removed½ green pepper - chopped and seeds removed1 good handful of peeled, deseeded and chopped cucumber½ litre of tomato juice1 good glug of extra virgin olive oil1 dash of white wine vinegarA couple of fistfuls of home grated breadcrumbs½ teaspoon sea salt¼ teaspoon ground black pepperAs much tabasco or chopped fresh chillis as you can handle (optional)

You can use fresh tomatoes of course... but remember to remove the skinand seeds first.

MethodGently sweat your onions in a teeny bit of the olive oil until goldenAdd the garlic and cook for a further minuteRight - that's the tough bit done!Now place all the ingredients in a food processor... and whizz untilliquidised.Store in the fridge for a minimum of half an hour. The longer you leave itin the fridge - the longer the flavours have to infuse - it's even better ifmade the day before.

Serve with plenty of crusty bread, good wine - and good friends. Just perfectfor light lunches in the sunshine.

Mojete Murciano (Murciansalad)This Mojete Murciano recipe is fast and simple - and great forlast minute guests because often you'll already have all theingredients to hand.

This fresh salad requires no cooking, so even novices canachieve it quickly.

The simple flavours enhance each other beautifully.

Ingredients (Serves 2)1 standard tin (400g) of tomatoes - chopped.2 standard tins of tuna (in oil, brine or vinegar - your choice).2 hard boiled eggs - quartered.1/2 medium onion - coarsely chopped.Fistful of black olives - pitted.Olive oil - a good quality extra virgin oil if you can get it.A pinch or two of coarse sea salt (omit this if your tuna came in brine).

MethodPlace all the ingredients in a bowl - except for the olive oil and salt.Mix if you like, or just layer them.Refrigerate for half an hour to let the flavours absorbFinish off with a good drizzle of a quality olive oil and a sprinkle of salt.Serve.

Spain Buddy TipsWe don't recommend messing with the ingredients of this recipe toomuch - the flavours just work too well together for that.Veggies can simply omit the tuna - but then it's not really authentic.You can prepare this dish in advance if you like... but don't pop the eggs,olives, olive oil and salt on until you're ready to serve.You can finish with a sprinkle of freshly ground black pepper if you like.If you really MUST add a little more to this dish, consider mixing in apinch or two of crushed chillies in with the tomatoes.And finally... if you can't possibly do without herbage - then crush twogarlic cloves and a tablespoon of finely chopped fresh parsley and mix inbefore adding your toppings.Okay okay I'll admit it - I've also dressed this with a couple of anchovyfillets and omitted the salt.

Mojo rojo (spicy sauce) - VIt is almost impossible to eat out in the Canary Islands andnot be offered Papas Arrugadas, served with mojo rojo andmojo verde.

I prefer the verde, but Alan loves the rojo - so I usually makeboth!

Obviously, as with many Spanish recipes - there is a widerange of variations. This version is the one I use... but don't beafraid to experiment a bit. I do mine in a pestle and mortar,but I guess you could use a food processor too.

Ingredients1. 1 whole garlic bulb, peeled and crushed2. Heaped teaspoon of cumin seeds, or a level teaspoon of ground cumin3. Heaped teaspoon of paprika. Use smoky or sweet - whichever you prefer4. 1 large red pepper (capsicum), seeded and finely chopped5. Heaped teaspoon of sea salt6. 2 tablespoons of white wine vinegar7. Olive oil for diluting

MethodGrind the garlic, cumin, paprika ad salt in the pestle and mortarAdd in the red pepper and keep crushing / grinding / blendingStir in the vinegarDrizzle in the olive oil until you have a consistency that you could drizzleover your food

Spain Buddy tipsIf you want a bit more kick to your mojo - swap out the red peppers for acouple of red chillies instead, or use them in addition.

This keeps in the fridge for a couple of days, so you can make it ahead oftime if you are entertaining.

Mojo Verde (spicy dressing)- VThis green sauce is usually served with fish and papasarrugadas and is available in all sensible Canarianrestaurants.

The aromatic sauce is one of our firm favourites Mine more sothan Alan's - he prefers the mojo rojo) - and so so easy toprepare!

It is a real Canary Islands treat, and reminds us of when welived in Lanzarote! Its really easy to make and tastes so muchbetter than the dodgy stuff to be found in supermarket jars.

Ingredients1/2 cup chopped parsley1 teaspoon chopped or crushed garlic1 tablespoon lime juice2 tablespoons of extra virgin olive oil

MethodPut all the ingredients into a blender, or mix by hand.Chill, and serve alongside mojo verde and alioli with your papasarrugadas. It goes really well with fish and grilled chicken too.It will also keep in the refrigerator for a couple of days... but it never laststhat long in the Spain Buddy household.

Spain Buddy tipsTry substituting half the parsley for fresh coriander

Papas Arrugadas(Canarian potatoes)You'll be hard pushed to find a Canarian restaurant thatdoesn't serve papas arrugadas. They are personal favouritesof ours, and go fantastically with fresh fish and a bit ofsalad... as well, of course, with some mojo verde and mojorojo.

These make such a fabulous accompaniment to fresh fish,steak or chicken and, despite the salt, are a much healthieralternative to chips.

Ingredients (serves 4 as a side dish)1 Kg small potatoes1/3 cup coarse sea salt (Yes, really!)

MethodPut potatoes in a single layer in a wide pot. Add water to half way up thepotatoes (not quite covering the smaller ones).Add the sea salt (the traditional method used sea water)Bring the water to a boil and cover the pot with a tea towel (take carethe tea towel doesn't come into direct contact with the flame, or electricelement)Reduce heat to medium, and cook for about 15 minutes until done (thewater will evaporate a lot. Don't top it up)The skins will begin to wrinkle slightly.Drain by carefully pouring the excess water out of the pot directly (verycarefully... as you want as much of the salt to remain as possible)Turn the heat down the lowest it will go. Put the pan back onto this lowheat. It will start to dry the potatoes.Shake the pot every once in a while to coat the potatoes evenly with thesalt.Serve hot

There is an even easier method for these too... although I feel it is cheatingsomewhat, and it also takes quite a bit longer to cook. Pop a layer of thepotatoes on a baking sheet or in a baking tray. Drizzle with a little olive oil,and sprinkle liberally with coarse sea salt. Bake, turning regularly, until theskins are crispy and the centres are soft.

Pasta vanailla (Pasta withvanilla and parmesan)Yes we know pasta is more Italian... but we've cheated a littlehere because of the original recipe source.

A really really simple yet tasty dish, this recipe is adaptedfrom one by Ferran Adriá, the former chef owner of El Bulli inSpain.

If you are able to make your own fresh pasta then this dishreally is even more special - but it works almost as well withdried tagliatelle. Enjoy!

Ingredients (per person)100g pasta. Tagliatelle shape is best as it coats well.1 vanilla pod50g freshly grated parmesanTablespoon of olive oilPinch of salt

MethodBring a large pan of water to the boilOnce boiling, add the saltCook your pastaOnce cooked to your liking, drain it and place into a large bowlMix in the seeds from the vanilla pod and the olive oilArrange in dishes to serve and sprinkle with the grated parmesanServe!

You could of course sprinkle in some finely chopped fresh chilli (Alan likesthat) but I think that this delicate dish is just perfect as it is.

For more recipes by Ferran Adriá – we recommend buying “The Family Meal:Home Cooking with Ferran Adriá” by the man himself. The book is in Englishand a great addition to any kitchen. Click the links below to order yours.

Amazon.com – Hardback

Amazon.co.uk – Hardback

Patatas aliñadas (Potatosalad)I've added this recipe because although I didn't like it, I didseem to be in the minority.

It's super simple and perfect for the summer when you don'twant anything too heavy or hot. It can be served as a sidedish with a barbecue, or as a light lunch on its own.

Aliñada simply means "seasoned"... and that's exactly whathappens to these potatoes. Some places will serve just thepotatoes

Ingredients (serves 6 as a side dish or 3 for alight lunch)

1 kilo of potatoes - the smaller the better - peeleda large tin of good quality tuna, or fresh tuna, cooked and flaked1 medium onion, finely diced... and I mean FINELY2 hard boiled eggsA hefty drizzle of good quality extra virgin olive oil2 tablespoons of sherry vinegarhandful of fresh parsley, finely chopped

MethodBoil the potatoes in plenty of salted water until tenderDrain and leave to coolIn the meantime, mix the oil, vinegar, diced onions and parsleySlice the eggs and the potatoes and layer in a dish or bowlDrizzle the oil/vinegar/parsley mix over the topFlake the tuna on topLayer the egg on topServe and enjoy!

Spain Buddy tipsCapers aren't to everyone's taste - but try a few of them sprinkled overthe topNot keen on tuna? Sprinkle a few cooked prawns on top insteadI'm a fishy flavour freak - so I may try finely chopping an anchovy or twoand bunging it on topI love garlic too, so I'll crush a couple of cloves of garlic into theoil/vinegar mixI sometimes use white wine vinegar instead of sherry vinegar for recipes- pick your favourite and use thatIf you like your potato dishes a little "earthier" like I do, don't peel thespuds first... but do give them a good scrub

Patatas Bravas (Miniroasties with two sauces)This recipe is another of our favourites and an extremelypopular side dish in Spanish restaurants.

These are a little like mini roast potatoes, but unlike theirBritish counterparts, they come with two sauces for extraoomph; great as a side dish or part of a tapa spread.

Just one thing - make plenty.... this is a VERY popular dish andyou'll find neighbours popping round as soon as they smell it!

Ingredients (Serves 2)2 or 3 large potatoes

Sauce One

4 or 5 dollops of thick mayonaise2 or 3 crushed garlic cloves

Sauce Two

4 large ripe tomatoesPaprika, chilli powder and sugar

MethodsPeel and dice your potatoes (bite sized)Parboil and then pop them into a deep fat fryer on a slightly lower heatthan you'd use for chips... making sure they are cooked right through.

Sauce One - Garlic Mayo.

Easy peasy - just crush a clove of garlic for 2 teaspoons of mayo, and stirwell. A half teaspoon of ground almonds gives this a nice twist too.

Sauce Two - Spicy Tomato

Remove the skins from your tomatoes (by plunging into boiling water fora few seconds)Chop finelyPop into a pan with a teaspoon of paprika and a teaspoon of chillipowder, stirring until a rich deep red colour and thickened.Add a pinch or two of sugar to taste

Serve the two sauces either squirted all over the potatoes, or in side dishes.

Pipirrana de Jaén (Tomatosalad) - VI have been eating pipirrana de Jaén for almost as long as I'vebeen living in Spain, but never knew it had a name. It hasvarious regional versions, but today's recipe is the Jaénversion.

This easy to make salad makes a change from the usualmayonnaise potato salad which, although lovely, can get a bitboring after a while.

The basic ingredients are onion, tomato, cucumber and green pepper(that's a capsicum for our American readers) but of course you can go crazywith extras. We'll look at some suggestions after the recipe. In Jaén city,tinned tomatoes are often used and also tinned tuna. These tinnedtommies give extra juice and without any skin to worry about. It also gives amuch runnier consistency and is great for dunking bread into... to mop upthe juices.

Ingredients (serves two as a side dish... orfour as a tapa)

One large onion, peeled and finely dicedOne large green pepper, cored and finely dicedTwo large (or 3 medium) tomatoes, finely dicedHalf a cucumber, finely dicedA good drizzle of extra virgin olive oilAbout the same amount of white wine vinegarPinch each of salt and pepper

MethodChuck everything in a bowlStir wellPop in the fridge for an hourServe cold

See how simple that was?

Spain Buddy TipsUse as many or as few extra ingredients as you like. Think of this salad as abase and let yourself go nuts! Remember of course that as soon as you addextra ingredients it is no longer pipirrana de Jaén in name. Just ensure thatyou always keep the four core ingredients of onion, tomato, cucumber andgreen pepper and that everything is finely diced (unless stated otherwise).

This salad is great piled onto crackers or mini toasts... or used as a sidedish... or simply wolfed on its own for a light snack.

Pimientos de Padrón (Deepfried padron peppers) - VI could eat deep fried padrón peppers all day every day. Thesesmall peppers are gorgeous and occasionally you may get ahot one, although I think that's a myth because I've not had ahot one in ten years!.

Drizzle with olive oil, sprinkle with sea salt... and bake forabout 15 minutes. But if time is really short, this method iseven faster - ready in less than two minutes.

Deep-fried, shallow-fried, oven baked or barbecued - these areamazing! Omit the salt if you must... but you will lose flavour.

IngredientsA fistful of padrón peppers per personA good sprinkle of coarse sea salt.Olive oil for frying.

MethodRinse the peppers well and pat dryPan fry in a couple of good glugs of smoking hot olive oil.Turn them with a pair of tongs as they start to blacken. This will onlytake a coule of minutes.Drain on kitchen rollArrange on a plate and sprinkle with the sea salt

These are obviously not quite as healthy as the oven baked version. Butthey are ready so quickly.

I'm willing to put money on it that they don't last long before being wolfeddown.

Enjoy them!

Piriñaca (Fresh tomatorelish) - VThis basic Spanish piriñaca recipe is a must at any and allbarbecues, or as a salad bed for your favourite toppings.

You can add all manner of extra ingredients to it, and we'lltalk about that at the end.

This is a really fresh and juicy recipe and requires no cooking.

You can make it in advance too!

Buy fresh - it makes all the difference!

Ingredients - serves two2 medium sized tomatoesHalf a medium sized onionDrizzle of extra virgin olive oilsplash of white wine vinegarcouple of basil leaves1 garlic clove

MethodQuarter the tomato and scoop out the flesh (you can pop the flesh in thefridge for other recipes)Then finely chop what's left of the tomato and pop in a bowlFinely dice the onion and add to the diced tomatoesAdd a small drizzle of olive oilAdd a small splash of the white wine vinegarFinely chop the basil leavesCrush or finely chop the garlic and add to the bowlStir well and serve

This can be used as a side salad, as a garnish for fish or pork chops orhowever you like really! We like it as a garnish in a good homemade burger(sorry veggies!!). Try to use the freshest, best quality ingredients that youcan... it makes all the difference!

Spain Buddy tipsThe recipe given is the base... but don't be shy about adding otheringredients. here are some that we like.

Diced hard boiled eggCapersChopped anchoviesSweetcorn (cooked and cooled)Olives, pitted and dicedDiced green capsicum pepper

Porra (Tomato soup)This easy porra recipe from Antequera is sneaking in while westill have summer in Spain.

Like gazpacho and salmorejo, it is a chilled tomato soup andthere are a million variations. This is a simple one. Personally Iprefer this because it has a bit more depth.

The key to this recipe lies in the quality of ingredients. Thebetter quality, the better the soup.

Enjoy!

Ingredients (serves 4)500 grams of tomatoes250 grams of white bread (a day or two old is great)100 millilitres of water2 garlic cloves50 to 100 grams of roasted red peppers (to taste)About a quarter of a green pepper (capsicum)2 or 3 tablespoons of sherry vinegar (to taste)Pinch of saltPinch of freshly ground black pepper3 hard boiled eggsA fistful of finely chopped jamónExtra virgin olive oil8 anchovy fillets (2 per person)

MethodFirst, soak the dice the bread or tear into small piecesPlace into a bowl and sprinkle the water on topPeel and quarter the tomatoesDice the green pepperCrush the garlicFinely chop two of the eggsFinely chop the roasted red peppersThrow all of that into a blender along with a good glug of olive oilWhizz it all up until it is smoothAdd the sherry vinegar plus salt and pepper to tasteThe consistency is up to you, so add a little more olive oil to loosen butdon't let it get too runny - this should be thicker than gazpachoNow is a good time to chill the soup. You don't have to - but the flavoursinfuse the longer you leave it, so if you can leave it a few hours... all thebetterFinely dice the last hard boiled eggServe the soup in bowls with a sprinkle of the egg and jamón on top fordecorationDrape a couple of anchovy fillets on top (optional)

Spain Buddy tipsYou can use whatever toppings you like. Try it with some flaked tuna ordiced olivesOr some croutons (toast some diced bread in a hot pan that has had abottle of olive oil shown at it brieflyOr some crispy fried onionsOr how about some asparagus spears?We love it with mackerel fillets on top - it's a gentler fishy taste

Ingredients - serves 2 people

Salsa de Alcaparras yAnchoas (Caper andanchovy sauce)This easy Spanish recipe for salsa de alcaparras y anchoas isa pungent and rich sauce that is great with any meat orvegetables.

It is seriously easy to make... and adds a real depth to anydish. Enjoy!

3 or 4 really finely chopped shallots4 or 5 finely chopped anchoviesA healthy drizzle of olive oil for cooking (or use some of the oil from thetinned anchovies)A fistful of capersRounded teaspoon of cornflourA small glug of chicken stock

MethodSaute the shallots in the olive oil over a gentle heatAdd the anchovies and stir really well... mashing the anchovies as you goChuck in the capersCook for another 5 minutes or so on that low heat, stirring ocasionallyDissolve the cornflour in the stock and then add to the pan - stirringconstantlyWhen thickened, serve in a dish or tureen alongside the meal.

Spain Buddy tipsDon't add salt - this sauce is salty enough with the anchoviesUse vegetable stock instead of chicken for a veggie versionThis works particularly well with papas arrugadasStir through with half a 400g drained tin of chopped tomatoes and ahandful of chopped black olives... heat through and stir into pasta for ahearty tasty dinner.

Salsa de barbacoa(Barbeque sauce)There are so many marinades that you can baste your meatand vegetables with... but here I am giving you what isprobably the simplest marinade or dressing of all - a simplebarbecue sauce recipe.

You can use it as a marinade, or as a dressing. Sam (Alan'seldest) absolutely loves this version, and so I keep a fullsqueezy bottle of it in the fridge whenever he's around.

Ingredients

4 tablespoons vinegar (a cider vinegar is normal, but I use "malt" vinegarwhich gives a lovely tang and a bit more "depth" of flavour)100ml ketchup or the tinned pureed tinned tomatoes available at alldecent supermarkets100ml water3 tablespoons sugar (I prefer to use brown sugar)1 teaspoon salt1 teaspoon chilli powder (I actually use 1.5 teaspoons for extra kick)

MethodMix all the ingredients into a bowl, jar or squeezy bottle... and useliberally!I use a squeezy bottle, then it saves on washing up.

Spain Buddy TipsThis can be used to marinade your meat or veggies with before poppingon the barbecue. Either leave it to soak in for an hour or paint it on justbefore it hits the grillThis is a great dip too. Just whip up a batch and keep it in the fridge. Acouple of weeks should be fine, but we find that it never lasts anywherenear that longHalve the sugar if you don't like your dips too sweetSwap the chilli powder for two or three sliced fresh chillies if you want areal zing. Keep the seeds in too - you're no chicken are you?

Because this recipe only requires five ingredients (four if you omit the lemon

Salsa de frijoles y queso(White bean and cheesedip) - VDuring the summer, we struggle with large meals so this whitebean and cheese dip is perfect for grazing with. Dollop it onbread or chop up some veggies to dip. Lovely!

Imagine a cheesy hummus (which it would be if you usedchickpeas) and you're about there in terms of texture andflavour.

juice) and most people will have everything to hand except the cheesemaybe, it's a great dip to whip up for unexpected visitors. We've always gotsome Manchego or similar hard cheese in the fridge (I eat more cheesethan chocolate), so that's easy for us. But those bags of grated parmesanthat are available in most places make a half-decent substitute, albeit withless flavour.

Ingredients - enough for a cereal sized bowl.1 400g jar of white beans. Pick your favourite!100g Manchego cheese - grated2 or 3 medium sized cloves of garlic, peeled and crusheda healthy glug of extra virgin olive oil.A squirt of lemon juice (optional)

MethodDrain the beans and rinse well under cold running waterPut the beans and all the other ingredients into a food processor andblitz until smooth.If it won't blitz because it's too thick... keep adding more extra virginolive oil until it does - but slowly does it

The dip will stay fine in the fridge for a couple of days (cover with clingfilmor use a lid... but it usually gets wolfed within a short time of being madebecause it's so tasty!

Spain Buddy tipsWe usually use the big fat white butter beans - but choose yourfavourite. You can even use kidney beans if you like pink/purple food.If you can't get Manchego, parmesan is an adequate substitute or yourfavourite alternative. Just make sure that you use a hard cheese, and onethat has a bit of "oomph" of flavour.I like to serve it as part of a spread. Cold meats, cheeses, breads,tostadas, crackers, veggies and any other cold lovelinesses that I canraid from the fridge or larder.

Salsa de pimientos delpiquillo (Sweet peppersauce)The little jars of pickled sweet red peppers (pimientos delpiquillo) that you get here in Spain are such a favourite ofours. I will eat them straight out of the jar, so they don't lastlong in this house - but they are also great in cooking. Trythem in a saltcod recipe, use them in salads... stuff them withflavoured rice, cheese or couscous... or make a stunningsauce as per the recipe below.

IngredientsA jar of pimientos del piquillo, drained1/2 onion, diced very finely2 cloves of garlic - mincedTablespoon of flourSalt & Pepper to tasteDrizzle of olive oil

Method1. In a skillet or cazuela, sweat the peppers, onion and garlic in the olive oil2. Once cooked through (about 10-12 minutes), run it through a blender

Serve over meat, fish or goats' cheese - lovely!

Sopa de calamares allaurel (Squid and bay leafsoup)Before I moved to Spain, I had only ever had calamari grilledand fried... be that deep-fried in batter (sacrilege!) or whizzedon a plancha. Of course now we cook it in a multitude ofways... but recently I discovered the joy of cooking it slowly -and it's wonderful!

If you like calamares but are worried about it being chewywhen cooking it yourself - then this is the recipe for you. It isseriously easy... so have a go and let us know how you get on.

Ingredients (Serves 4 - or 2 if you are asgreedy as I am)

1 kilo of calamari. If fresh, you need to clean and slice into rings... but itis also just as easy to keep a bag of frozen calamari rings in the freezerand defrost them under cold running water when needed.1 large onion, sliced or chopped very finely400g tin of chopped tomatoes - or 2 to 3 large tomatoes, peeled andchopped3 to 4 cloves of garlic (I use 6... but I do love my garlic!)4 to 6 laurel leaves (dependant upon size). These are "bay" leaves if youcan't find laurelPinch of saffron if you can get it - but don't panic if notBlack pepper and smoked paprika if you likeBottle of dry white wine - that's a glass for the recipe, and the rest for thechef!Olive oil for shallow frying

MethodDrizzle a little olive oil in a large saucepan over a medium heat andthrow the onion in. Sweat in gently for a few minutes until it istranslucentNow toss in your garlicChuck in the laurel leaves (and saffron if you have it)Keep cooking and stirring until the onions are softNow chuck in the calamari and tomatoesTurn up the heat a little and keep stirring for around 5 minutes until thecalamari is fairly firm. Don't panic - it won't be rubbery when it's finished.Now pour in that glass of wine if you have any left... or open anotherbottle if not... and 2 to 3 glasses of water, depending on how much liquidyou'd like with your soupPop a lid on the top of the saucepan... turn the heat really really low andignore it for about 3/4 of an hourIt is done when the calamari is tender to the bite.Serve hot with a spinkle of freshly cracked black pepper and/or a pinchor two of pimenton on top

Sopa de chorizo (Chorizosoup)This warming chorizo soup recipe is fabulous as a quicklunch... or if you thicken it slightly, it works well over pastatoo! You can add in other ingredients... but we like to keepours really simple.

We've given you the hearty filling version here - but if youwant something a little lighter, then omit the rice and beans(and the juice from the tinned tomatoes because you won'tneed the extra liquid)

IngredientsHalf a chorizo, sliced or diced into 1 cm pieces2 tins of chopped tomatoes200g of cooked butter beans100g long grain rice (uncooked)A finely chopped small chilli (or more if you like it spicy like us!)Handful of finely chopped fresh basilSmall tub of creme fraiche

MethodThrow your diced chorizo into a medium heat pan. Don't bother with oil...chorizo produces its ownChuck in the chilli and cook for a couple of minutesPour in your tinned tomatoes (juice an' all!), the rice and beans and bringthe heat up a bit.Simmer for about 20 minutes and then bring the heat down to low againStir in the creme fraiche and basil, and cook gently for another 2 minutesor so, just to warm it throughServe with lots of bread

Sopa de esparragos(Asparagus soup nocream)This asparagus soup recipe without cream is just the ticket asor summer turns to autumn. When the skies are grey andthere's a feeling in the air that rain may appear at some pointtoo.

This soup is a corker. It takes about half an hour from start tofinish, but most of that is simmering time. This soup isseriously creamy even though there's no cream in it. Enjoy!

Ingredients (serves 1 to 2)

About 200 grams of asparagus stalks and ends, chopped into half inchpieces. Hopefully you'll have saved the trimmings from a couple of bigbunches last time you had the spears. Feel free to bin anything TOOwoody though - or you can use the whole stalks of courseHalf a litre of chicken stock1 medium onion, finely diced2 garlic cloves, crushed or finely chopped2 or 3 heaped tablespoons of grated manchego cheeseGlug of olive oil

MethodSaute the onions in the olive oil until they are translucentThrow in the garlic and asparagus and stir wellPour in the chicken stockBring to the boil then turn the heat down to a simmerLeave it to simmer for about 20 minutes or until the asparagus is tenderRemove it from the heat and blend it. You may want to pass it through asieve too because asparagus ends can be pretty fibrousReturn to the heat in a fresh pan and add the parmesanOnce hot, serve in a mug for a warming lunch or in a bowl with somecrusty bread

Spain Buddy tipsYou can make batches of this and freeze it.Once served, sprinkle with crispy croutons, chopped crispy bacon or acouple of freshly cooked asparagus spearsReally... don't be tempted to add cream - it really will be too richDon't add salt, the stock contains enoughSpeaking of stock, veggies can use vegetable stock

After I left home I didn't have it for years... but once we moved to mainland

Sopa de fideo (Chickennoodle soup)This easy Spanish recipe for sopa de fideo reminds me verymuch of my childhood. When my Dad and I did the weeklyfood shop, we would often buy a big bloomer loaf and apacket of chicken noodle soup for lunch that day. One of mysisters, Darah (yes, it is spelled with a D, it's not a typo), lovedit and declared it her favourite.

Spain, I have had it a number of times... and that flavour always takes meback to those Saturday lunchtimes with Darah.

Fideo could be described as short thin pasta noodles. A bit like spaghetti,but only about a third as thick. You could use angel hair pasta too.Whatever you use, just make sure it is thin so it soaks up all the flavour andcooks quickly.

Ingredients (serves 2)1 litre of good quality chicken stock. You can buy it fresh in manysupermarkets, but it is even better to make your own. I do mine afterwe've had a roast dinner, and then freeze it for later use.1 chicken breast - cooked and shredded1 mugful of fideoChorizo - about a 4 or 5 inch chunk should do it - cut into half inch slices1 small onion, finely diced1 or 2 cloves of garlic, crushed1 small tin of tomato fritoOlive oil - about 2 tablespoons for frying

MethodGently sweat the diced onion in the olive oil in a large saucepan untiltranslucentAdd in your sliced chorizo and garlic and stir wellThrow in the fideo and fry gently until it just starts to brown... and keepstirring it to avoid it burningPour in the chicken stock and tomato frito and bring to the boilOnce it comes to the boil, turn down to a gentle simmer...chuck in theshredded chickenCover, and leave until the fideo is cooked - stirring occasionallyServe hot!

Tumbet (Hot vegetablesalad) - VThis easy tumbet recipe will remind many of you of Mallorca.

A hearty layered meal, this is suitable for vegetarians, andcan be eaten on its own or as a side dish.

This goes really well with a poached egg on top... although Ibelieve a fried egg is more commonplace.

Don't be afraid to mix it up a bit. Try adding a sweetcorn orfried onion layer, or sprinkle some grated manchego on top.

Ingredients (Serves 4)1 kilo of ripe tomatoes, skins and seeds removed - finely dicedOlive oil for frying4 cloves of garlic, peeled and crushed1 medium onion, finely diced2 teaspoons of your favourite herbs, finely chopped. I use basil1/2 kilo of potatoes, peeled and sliced (5mm thick)1 large aubergine (eggplant) sliced (5mm thick)1 large courgette (zucchini) sliced (5mm thick)1/2 kilo of green and/or red pepper (capsicum) - deseeded and choppedinto 1 inch squares

MethodOkay - let's do the tomato sauce first.

Pour a good glug of olive oil into a med/low frying panThrow in the garlic and onion and cook gently until the onion istranslucent.Chuck in the tomatoes and your chosen herbs.Stir it occasionally and serve after 30 minutes

Onto the veggies now while that sauce is simmering...

Heat half a mug-ful of olive oil in a heavy based frying pan gentlyCook the potato slices gently until soft. Layer them in a warmed cazuelaor overnproof dishNow do the same with the courgette and the aubergine but turn the heatup a bit as you want these golden brown. Layer on top of the potatoesRepeat with the peppers and add to your layersPour the tomato sauce over the topBake for around 20 - 30 minutes in a med/hot oven - about 200 degreesServe hot

SWEET TREATSThese dishes are perfect for satisfying that sweet

craving.

Be careful - very few of them are easy on thewaistline.

Brazo de Gitano (SpanishSwiss roll)Who doesn't like a bit of chocolate cake eh? This brazo deGitano recipe is not unlike the Swiss Roll that many of usgrew up with, though perhaps a bit lighter.

It is chock full of calories though... so make sure you only eatlettuce leaves for a fortnight before and after.

Oh yeah - and it's flour free too!

IngredientsSix eggs, yolks separated200 grams of good quality dark chocolate100 grams of white sugar200 millilitres of thick creamTwo teaspoons of sweet sherryButter for greasing the panIcing sugar or cocoa powder for decoration (optional)

MethodPreheat your oven to moderate (180 Celsius)Grease a 30 x 24 cm Swiss roll tin with butter - only lightly thoughLine it with greaseproof paperMix the egg yolks and sugar in a bowl until pale and creamyBreak the chocolate into pieces and place in a heatproof bowlMelt it gently by placing the bowl over a saucepan of boiling water.Don't let the water touch the base of the bowlStir it as it meltsOnce the chocolate is melted, fold it gently into the egg/sugar mixUsing a whisk, mix the egg whites until soft peaks formFold the egg whites into the chocolate mix - do it gently and don't overmix it - you don't want to lose that airPour the mix into the Swiss roll pan and smooth out - keep it all gentleBake for about 15 to 20 minutesSwitch the heat off but leave the cake where it is for another ten minutesRemove from the oven and lay a sheet of baking paper over it, and thena damp tea towel, and then tip it upside downSet aside to cool - 20 to 30 minutes should do itWhile it is cooling, you can prepare the fillingWhisk the cream and sherry together until it is quite firmRemove the tin and baking paper from the upside down cake and smearthe cream all over itNow here's the only tricky bit of the recipe - using the baking paper to liftthe end, start rolling it over itself so it looks like a Swiss rollSprinkle with the icing sugar or cocoa powder and serve

Spain Buddy tipsI am allergic to coffee so we can't... but apparently, if you pour in 100millilitres of espresso to the chocolate when it is melting, it adds extraoomphInstead of using the cream filling... try swapping that for something elseof a creamy texture. Dulce de leche is gorgeous!Swap the sherry for a liqueur of your choice... something like Cointreaualways works well with chocolate... or perhaps Tia Maria... or Creme deMentheIf you've messed up the rolling part and it looks a bit scrappy... just meltanother 200 grams of chocolate and pour it all over the of your dodgylooking roll and stick a mint leaf or something else decorative on it.Sliced strawberries and cream also hide a multitude of sins. To behonest, it will get wolfed pretty quickly - so don't worry.

Crema Catalana (Cremebrulee)Crema Catalana is often likened to the French Crème brûléebut is a bit lighter. Personally, it's not something I wouldenjoy, but Alan has a sweet tooth - so it puts a smile on hisface.

Because you need to chill it for several hours, it is an idealdessert for dinner parties... as you can prepare it way inadvance.

Be careful not to let the milk burn.

Ingredients450 ml milk1 cinnamon stickRind of 1 medium sized unwaxed lemon (keep in large pieces to make iteasier to fish out later, but don't use the pith as it is bitter tasting)1 teaspoon vanilla extract4 egg yolks1 rounded tablespoon cornflour450 grams of fine white sugar

MethodIn a medium sized saucepan, slowly bring the milk, cinnamon stick,grated lemon rind, and vanilla extract to a boil.Simmer gently for a few minutesStrain into a bowl, to remove the cinnamon stick and lemon rind and setaside. Then pour the liquid back into the saucepan, but don't put it backon the heat yet.In a separate bowl, whisk the egg yolks together with the cornflour andabout three-quarters of the sugar until the mixture is creamy with nolumps.Very slowly, pour this mixture into the saucepan with the milk mixture,stirring constantly.Slowly heat the liquid until it starts to thicken - but be really careful notto let it boil, or it will leave a burnt taste.Once thickened, pour it into shallow heatproof serving dishes, allow it tocool, and then pop it into the fridge for a few hours.When you are ready to serve it... heat up your grill and sprinkle theremainder of the sugar evenly over each dish. Place the dishes under thegrill until the sugar topping begins to caramelize and brown. Serveimmediately. You can use one of those kitchen blowtorches for this stepif you prefer.

Empanadillas con Batata(Sweet potato pastries) - VI really struggled with whether to put this in sweet orsavoury... but sweet won!

When standing at the deli counter back in Lanzarote, Ispotted these little pastries on the shelf. These are smallpasty like parcels containing sweet potato... and aretraditionally served around Christmas. But they were so tasty- that I make them all year round! Of course you can stuffyour empanadas or empanadillas with anything you like... butthis recipe is just for batata.

Ingredients3 medium/large sweet potatoes100 grams of unsalted butter1 cup of brown sugar1 teaspoon of ground nutmeg1 teaspoon of ground cinnamon1 teaspoon of cloves (optional)300 grams of shortcrust pastry (either make your own... or buy readymade)A small of amount of milk for brushingA small amount of caster or icing sugar for dustingA fistful of flour for dusting the baking tray

MethodBoil the sweet potatoes as you would for normal mashed potato. Whencooked, mash them... adding the butter, sugar and all the spices. Don'tbe tempted to add milk or cream, as the mixture needs to be kept as dryas possible.Take your pastry and make little dough balls about the size of a 2 eurocoin. Then with a rolling pin, roll each ball into a circle as thin as youpossibly can. Put about a heaped teaspoon of filling in the middle, foldinto half (so it is crescent shaped) and seal with the edge of a fork.Lay the empanadillas on a baking sheet and bake in a hot oven at 425degrees until they are just starting to brown. Then take them out andbrush with a little milk... dust with sugar and return them to the oven forabout 5 - 10 more minutes or until evenly golden brown on top. Serve hotor cold! You can also sprinkle a little extra icing sugar on top afterwardsfor extra sweetness.Feel free to vary the fillings as much as you like - have fun! If goingsavoury... then brush only with milk, not sugar too!

Granadas con yogurt ymiel (Pomegranates withyoghurt and honey) - VOur old neighbour often appeared with the latest goodiesfrom his land. Olives and pomegranates. Both tastedamazing, but we wanted an easy Spanish recipe withpomegranates for you.

Our friend Paul Read who lives in Granada gave us thefollowing recipe. It is so easy, and very very tasty. Enjoy!

Ingredients

1 pomegranate3 or 4 hefty dollops of natural yoghurtspoonful of honey

Method

Peel the fruit and grab the seeds and pulpMix with the yoghurt and honey and serve immediately.

Well.. we did say it would be easy didn't we?

Ok... a couple of things about Paul Read. We also know him as TheGazpacho Monk:

Visit his website HERE

We read and loved his book about his first years of living in Spain - and youcan grab a copy at:

Amazon.com

Amazon.co.uk

.

Granizado (Fruity ice)When the temperatures hit 40 degrees Celsius here in Spain--you don't 'arf know it!. Bikinis and swimming trunks areperfectly acceptable office dress here but this easy granizadorecipe makes the heat even easier to handle.

This is great for the kids but you can adapt the recipe for yourbooze loving friends by adding some alcohol. Somesuggestions follow the recipe

This recipe is super simple but does take a little forwardplanning.

Ingredients5 lemons2 oranges500 grams of white sugar1.5 litres of water

MethodGrate the peel from the oranges and lemons... but go careful to only getthe coloured peel, and not the white pith from underneath becausethat's bitterPut the peel in a saucepanGet as much juice as you can from the fruit and add to the panAdd the sugar and 500ml of water to the panBring it to the boil and keep it on a rolling boil until the liquid hasreduced by halfSet to one side to cool a bit - 5 or 10 minutes should do itPour into a large, fairly shallow, freezer-proof container and top up withthe remaining waterStir and bung it in the freezerFreeze for 3 or 4 hours but take it out and stir with a fork every 3/4 of anhour or soAfter 3 or 4 hours it should resemble a slushyServe

Spain Buddy TipsTry experimenting with different fruits such as limesSwap the oranges for limes and then swap half a mug of water for whiterum just before it goes in the freezer - serve in a glass containing mintleaves - instant iced mojito!Or swap that mug of water for half a mug of voddie... or ginIf it sets too hard in the freezer, then pop chunks of it into a foodprocessor and whizz for a few seconds before serving

Greixonera (Ibiza breadpudding)We are reliably informed that no Ibizan table is completewithout Greixonera, which is similar to the British breadpudding... but without fruit, dependant upon which pastriesyou use to make it.

Greixonera is the name of the earthenware dish that this iscooked in, but you can use a cake mould, loaf tin, or bakingtray.

Enjoy this simple recipe from Ibiza and let us know how youget on.

IngredientsLeft over sweet buns or breadlike pastries. Hotcross buns are ideal, butof course they're not always available. 8 should be the right amount,depending on size8 medium sized eggs - beaten well1 litre of full fat milk (hey, it's already fattening... so why bother skimpingon the milk?!)300 grams of white sugar1 lemonCinnamon powder

MethodPour the milk into a saucepan and gently bring to the boilOnce boiled, take it off the heat and allow it to coolHeat your oven to medium hotStir the eggs into the cooled milk and mix wellBreak up the buns into small pieces and mix into the milk/egg mixtureStir well so all the bread is soakingGrease a loaf tin or cake mould or your terracotta dish with butter andstart pressing the mixture into it - no thicker than about 2 inchesBake in a medium/hot oven for about half an hourTip onto a serving plate, allow to cool and sprinkle with cinnamon

Dependant on what type of sweet bun you use, this may not have fruit in it(which keeps it authentic anyway). But if you want fruit - stir some in whenyou mix the bread with the milk mixture.

Try mixing in some chopped nuts too, for extra crunch.

You can also sprinkle with icing sugar instead of cinnamon

Higos con miel y canela(Figs with honey andcinnamon) - VA while back, our friends dropped us round some fresh figsfrom their garden, and some honey. This gave us the excusefor some figs with honey and cinnamon.

These figs are amazing eaten as they are - but the marriagebetween figs and honey should never be underestimated.

Ingredients (per person)2 to 4 figs, dependant upon size and how greedy you are.1 to 2 tablespoons of honey, dependant upon how much of a sweettooth you havea pinch or two of cinnamon - just to take the edge off that sweetnessA dollop of creme fraiche, ice cream, pouring cream, or even that shitesquirty cream if you have demented taste buds.

MethodHalve the figs, and place them cut side up in an ovenproof dish. If youcan find one that they fit snugly into, even better. You'll see (in ourphotos) that we used teeny cazuelas.Drizzle honey all over the figsSprinkle a pinch of cinnamon over the figsBake in a medium oven (about 180C / Gas mark 4) for around 20minutes. You just want that honey to be only just meltedPlop a dollop of your chosen cream product on top and serve hot.Apparently, these can be chilled and eaten safely within a couple ofdays... but seriously! That's like talking about leftover wine... one of thoseurban myths that we've never seen real evidence of. Oh apart from a fullbottle of Elegido that lasted for 3 weeks in our house, but was thenpromptly poured down the sink. That liquid is the stuff of evil!

Huesos de Santo(Marizipan fingers)On All Saints' Day a truly Spanish tradition is to eat “Huesosde Santo”. These are finger shaped marzipan pieces with asweet yolk filling.

So here is a nice and easy recipe for you to try at home!

Anyone with a sweet tooth will love these!

If you would like to make your own marzipan (because let'sface it... it's not always easy to get this stuff in Spain) thenwe've included the recipe for that too!

Ingredients:

1 pack of marzipan or make your own (recipe below)6 egg yolks125 grams of white sugar

MethodRoll out the marzipan to 3 or 4 mm thick.Cut strips of around 5 cm wide, and then cut those strips into 5cmsquaresRoll the squares into a tube shape and seal with a teeny bit of waterLeave to dry on a baking sheet for a couple of hoursThen make a bain marie over a saucepanAdd the sugar to the water into the Bain Marie and stir until dissolvedTurn down the heat to a simmer and add the egg yolks mixingconstantly.Once the mixture thickens, pipe it into your marzipan tubesSprinkle with icing sugar or cinnamon and serve.

Marzipan recipeIngredients:

200grams of sugar100 ml of water150 grams of ground almonds

Method:

Make a really strong syrup by mixing t0gether the water and sugar overa low heatOnce fully dissolved, stir in the almonds and leave to cool.

Spain Buddy tipsTry filling the tubes with other sweet favourites... such as chocolate spread,peanut butter, nutella, or cream. Go wild - it's only your imagination thatlimits you. Well... and maybe your waistline!

Huevos moles (Canariancustard)This huevos moles recipe is super sweet and certainly not afriend to a slender waistline... but if you want a taste of theCanary Islands for dessert then it's a must!

This recipe is a corker for when guests are coming to visit. Itcan be prepared well in advance, although we doubt it wouldsit tight for more than a day before somebody makes itdisappear from the fridge.

Ingredients (per person)

3 egg yolks, whisked until creamy3 tablespoons of sugar3 tablespoons of waterYour chosen topping

MethodPop the water and sugar into a heatproof bowl over a saucepan of waterand heat quite vigorouslyOnce a caramel / syrup is formed and all the sugar dissolved, gently addthe whisked eggsKeep stirring for about five minutes but turn the heat down tomedium/lowPour into individual containers once it all thickens (couple of minutes)Chill (the dishes AND you) for at least an hourJust before serving, pop your desired topping on

This really is a sweet dish, but is a great alternative to one of those packetmix desserts with the associated additives.

Spain Buddy topping tipsTry grated chocolateTry chocolate powderTry ground cumin or cinnamonTry a raspberry or three (not very Canarian though)For kids - sprinkle some sugar strands or "hundreds and thousands" onjust before servingFor adults - we're going to try making it with a liqueur such as Amarettoor Drambuie.. but if you beat us to it, let us know how it goes

Leche frita (Fried milk)This recipe is one that I think people will either love or hate.Fried milk? Really?

Yes - that's what I thought too. I really wasn't too keen abouttrying it out. But!!! Once I tasted this sweet treat, with adollop of ice cream and some fresh fruit, I was hooked. It's farfrom healthy but who cares right?

Anyway - if leche frita sounds like something you would like...go for it!

Ingredients500ml milk2 rounded tablespoons of white sugar2 rounded tablespoons of flour1 egg yolkGrated peel from a small lemoncinnamon stick (optional)flour for frying1 beaten egg for fryingbreadcrumbs for frying (either make your own, or get them from theflour section of your supermarket)oil for fryingsugar for sprinkling (optional)cinnamon for (optional)

MethodIn a saucepan bring the milk slowly to the boil with the cinnamon stick (ifusing) and the lemon peelBoil gently for 3 or 4 minutes, strain it and leave it to cool a bitStir the beaten egg yolk into itPop back onto a medium heat, and keep stirring... adding the flour slowlyuntil it is completely smooth and velvetyPour into a shallow pan, until it is about a centimetre thick.Leave to cool completelyOnce cool, slice into squares about an inch acrossWhisk the egg into one bowl, pour some flour into another, andbreadcrumbs into a thirdHeat the oil in a deep pan until pretty damn hotDip the squares into the flour, dust off the excess and then dip into theegg and then the breadcrumbsDrop gently into the hot oil and cook quickly - do this in batches.Drain and serve sprinkled with sugar and/or cinnamon

Miguelitos (Flaky pastrytreats)Do you have a sweet tooth? If so, this easy Miguelitos recipewill scratch that itch for you... and then some! I have notincluded a recipe for the puff pastry because, well becauselife's too damn short!

This gorgeous sweet treats look like they've taken eons tomake, but actually they're very simple. You're pretty much justbaking a few squares and filling them with a sweet creamthat is super simple to make. Once made they can be storedin the fridge for a day or two as long as you don't have anystrong flavours in there that can taint the flavour.

Ingredients

500 ml of full fat milk (don't get all jittery about the diet now - have youSEEN these treats?!)Six tablespoons of white sugarThree egg yolksThree rounded tablespoons of cornflourOne cinnamon stick1/4 teaspoon of vanilla extractPeel of half an unwaxed lemon (try not to get pith as well, as that can bebitter)

MethodPut half the milk, the cinnamon stick, vanilla and the lemon rind into asaucepan and gently bring to the boilOnce the milk boils, reduce the heat to low straight awayBeat the sugar and egg yolks in a bowlAdd the remaining milk and the cornflour - mix well (I mix the cornflour ina separate bowl/mug with a teeny bit of milk to dissolve first - it avoidslumps)Fish out the cinnamon stick and lemon peel from the saucepan and addthe egg/milk mixture to the panIncrease the heat a little and keep stirring until the mixture thickens. Itneeds to be really thick - but don't stop stirring until it isRemove from the heat and nip back to your squares and finish off asabove.

You can add fruit and stuff to these too, but then they cease to beMiguelitos. Enjoy!

Polvorones (Shortbread)We celebrate Christmas in Spain too of course, albeit in amuch less commercialised way as other places. The Spanishare much more excited about the arrival of Las Tres Reyes(The Three Kings) in early January, than they are about aChristmas tree. One treat at this time of year is a plate ofpolvorones. I just love them.

They would probably last a few days in a tightly sealedcontainer... but not in our house, and I doubt in yours either.They are very much like shortbread, crumbly and melt-in-the-mouth goodness.

Ingredients (makes about 50 small biscuits)

500 grams plain flour250 grams of unsalted butter at room temperature150 grams of icing sugar (not always easy to get in Spain... but you canwhizz granulated sugar in your processor for a few seconds to make itfine enough). In the US, this is confectioners' sugar. In Spanish, it isazúcar en polvo125 grams ground almondspinch saltteaspoon cinnamon (optional but very Christmassy)Baking parchment

MethodPreheat the oven to 180 degrees CelsiusSprinkle the flour and ground almonds on a clean and dry baking sheetand toast it in the oven for about four or five minutesRemove from the oven and chuck it into a large mixing bowlTurn the oven temperature up to about 220 degrees CelsiusAdd all the other ingredients into the bowlMix and then knead until you have a smooth doughRoll out to about 30 millimetres thick and use your favourite cookiecutters to cut out shapes. If you don't have cookie cutters, a thin-rimmedglass will doLay them on the baking parchment on a baking sheetBake for about 5 minutes before placing them on a rack to coolYou may need to bake them in batches, but at only five minutes' cookingtime, that won't matter.Once cool, transfer the biccies to a plate, sprinkle with a little more icingsugar and you're set to go

Spain Buddy tipsApparently the original recipe calls for lard. We just prefer the butterytaste.Try mixing in some finely chopped nuts for extra textureThese make a really lovely gift. Wrap them into little greaseproof paperparcels with a bit of ribbon. Cheap and easy Crimbo gift

Suspiros de Novicia (Nuns'sighs)Got a sweet tooth? Then we must apologise for mainlypublishing savoury recipes in this book. Hopefully, this sweetsensation will more than make up for it.

I have to say that I find them too sweet... but these are verypopular and easy to make (if a little messy). If you do findthem too sweet, sprinkle them with a little cinnamon orgrated dark chocolate rather than sugar or icing sugar - itreally takes the edge off.

Imagine little sweet doughnutty bites and you're about there.

Ingredients

1/2 pint of milkTablespoon of sugarPinch of cinnamonDay old bread (brioche works really well with this)2 eggs, whisked in a separate bowlHot olive oil to fryHoney (or syrup) to serve

Method1. Cut any crusts of the bread2. To the milk, in a bowl... add the sugar and cinnamon3. Now add the bread, pressing down to submerge / soak4. After a minute, take the bread out and wring the milk out5. Form into golf ball or egg shapes and dip in the beaten egg6. Fry gently7. Once brown, drain them and drizzle with honey. You can also sprinkle

them with more sugar if you like.8. Make an appointment with your dentist because your teeth will fall out9. Make an appointment with your Personal Trainer too... to work off those

extra inches you'll gain

Tostada con chocolate ysal (Toast with chocolateand salt) - VThis Spanish recipe for tostada with chocolate and saltsatisfies my sweet tooth without being toooo sweet! It's alsoseriously easy, and pretty speedy to whip up too.

Great for late night snacks, but not good for diets of course.

IngredientsA couple of slices of toasted bread per personSome chocolate (as much as you like)Olive oilA pinch or two of chunky sea salt

MethodPop a saucepan a third full of water onto a gentle boil. That's just abovesimmering but not with the water bubbling too muchPlace a heatproof container on top and break the chocolate into piecesHeat it gently, stirring occasionally.Drizzle a little olive oil over your toastOnce the chocolate is melted, spread it onto your toasted breadSprinkle with a pinch or two of the chunky sea saltEnjoy whilst still warm!

Spain Buddy TipsYou can always melt the chocolate in the microwave too.Some recipes call for a gentle smattering of olive oil on top of thechocolate too, so you can try that if you like. I didn't like the sound of itso I didn't bother.

Torrijas (Easter treats)Easter is huge in Spain, and so we have a little sweet treat foryou today with this Spanish Easter Recipe - Torrijas.

Bakeries all over the country sell millions of these sweet treatsat Easter. But because they are so easy to make, and useingredients that most of us have indoors normally, they're abreeze to do at home too!

Spanish folklore says that these sweet treats were made byNuns centuries ago, and they're certainly a great way to useup day old bread.

Ingredientshalf a dozen slices of stale bread (if you don't have any stale... thenlightly toast it so that it doesn't disintegrate during the dipping)100 mls of milk1 eggVegetable or sunflower oil for frying (not olive oil as it is too strong)a couple of drops of vanilla extract (if you have it - not essential though)Sugar for coating

MethodMix the egg and milk together in a large bowlAdd the vanilla extract if you have anyHeat the vegetable oil in a large flat pan... just gentlyOk... this bit needs to be quick. Pop each slice of bread into the egg/milkmixture, flipping once so that both sides get covered.Transfer immediately to the frying pan and cook until golden brown onboth sides.Once cooked, you can keep these warm in a low oven whilst you cook therest - or just keep your family or guests close by with their plates.Once you pop them on a plate, you can sprinkle these with sugar,cinnamon, a drizzle of honey... or whatever else takes your imagination.

Tips:Try these with inch thick slices of baguette from the day beforeThese are extra nice with a bread that has dried fruit in it - like an Italianpanatonne.

Turrón (Christmas sweets)Christmas in Spain wouldn't be complete without turrón. Itcomes in many varieties but this easy turron recipe is for thenougat type.

You can buy turrón in most Spanish supermarkets. Butalthough those versions are nice enough, homemade isalways better.

This makes enough for you to wolf and still have enough toshare - maybe. It is very simple to make but it is a little timeintensive, so do plan ahead.

Ingredients200g honey200g white sugar1 large egg white, room temperaturepinch salt500g toasted nuts

Kit / extrasgrease-proof paper - although you can also use edible rice paper orsugar paper if you preferAn electric whisk or food mixer - it will save a lot of time

MethodLine a baking dish with grease-proof paper and grease it - as lightly asyou can. Set aside.Mix the honey, sugar and two tablespoons of water in a small saucepanand place over a medium heat.Stir constantly until it all dissolves.Pop your thermometer in.Increase the heat and bring it up to (280F)While it's coming to the right temperature, beat the egg white and salt. Ifyou have an electric mixer, this will save your muscles a load of aching.Beat until the egg whites form soft peaksBy now, your syrup should have come up to temperature, so add it to theegg whites with the whisk still running. Pour it slowly and steadily.Keep mixing until the mixture is thick. This could take a while so beready. It took me a little under 15minutes.Turn the whisk off and stir in the nuts or whatever you're popping in.Spoon it into your prepared baking dish and use a spatula or knife tosmooth the top over.Top with another layer of grease-proof paper and pop it into the fridgeto set for a minimum of two hours - overnight is even better.Once completely set, cut into strips or cubes and consume within a week(you won't have any problems with that - trust me!)

Spain Buddy tipsTry with any nuts you like, or dried fruitOr a couple of bags of "Jelly Tots".Or anything you fancy!Sprinkle with icing sugar before cutting, if you like... or perhaps dunk thecut pieces into melted chocolate.Make a grown-up version by adding a shot of your favourite tipple intothe syrup before you whop the heat up.

NIBBLESThese recipes are for when you have a craving fornibbles but not a full meal.These can be made inadvance, although we guarantee that your family

will be dipping into them when your back isturned.

Aceitunas (Marinatedolives)If you are anything like me... you'll always make a beeline forolives at a party. We always have several varieties at hometoo. Plain, marinated etc.

These are a real favourite of ours... and the ingredients aresuch that we usually have indoors too... so it's a really fastand simple snack to whip up if guests drop by for a glass ofVino Collapso on a summery afternoon

Love 'em or hate 'em... this is really simple... and will be a hitwith your guests.

IngredientsBowlful of olives. Fresh are best... but out of a jar will work too - drainedfirst of course.3 or four peeled and thinly sliced garlic clovesCouple of small chopped fresh chillies... or half a teaspoon of crusheddried chillies1/2 teaspoon of coriander seeds1/2 teaspoon of fennel seedsGood glug of extra virgin olive oilJuice of half a lemonGrated rind of half a lemon

MethodIf there are stones in your olives... just crush them slightly so that peoplecan easily remove themMix everything in a large bowl.Serve!

Yes it is that simple.

Almendras con sal (Saltedalmonds)Not strictly sweet this one - but oh so good!

Many of us here in Spain have almond trees on our land orhave had them in the past. This Spanish recipe is a great wayto use up all that excess you have from this year's crop.

Of course they are gorgeous to eat immediately, but they willalso keep for a couple of days if stored in an airtightcontainer. These are a great gift to bring along to a party... orto serve as nibbles when visitors pop by.

Ingredients1/2 kg whole almonds... shelled (doesn't matter whether they are in theirskins or not)10 tablespoons of olive oilGood sprinkle of coarse sea salt1 teaspoon of your favourite spice. This is optional. We like it withpaprika

MethodGet that oven good and ready at about 180 degrees celsuis (mediumheat)Pour the olive oil into a large oven tray and swirl it about so it covers allthe baseThrow the almonds in and mix well so they are all covered in oilTry to keep them in a single layer if possibleCook in the oven for about 20 to 30 minutes... stirring them regularlyOnce they are all golden brown, drain them on kitchen rollWhile they are still warm, sprinkle them with the sea salt and theoptional spice.

DRINKSWhat is a meal... or time spent with friends... with

something fruity to enhance it?

These recipes are a mix of alcoholic and non-alcoholic recipes that you can easily recreate at

home.

Chocolate caliente (Hotchocolate)I never drink coffee because I am allergic to it. So in cafes Itend to have a Cola Cao (brand name) instead. Every bar willhave it. It's not there just for the kiddies.

Here is a good hot chocolate recipe to warm the cockles athome. It is really really easy and just perfect for a cold winterevening.

At the end are a load of additional flavour options to eitehrchange the flavour, or even turn them into an "adult only" hotdrink - have fun experimenting!

Ingredients (serves two)500 grams of good quality dark chocolate (grated)2 mugs of milk2 tablespoons of sugar1/2 teaspoon of cinnamon (optional)1 teaspoon of chocolate powderSquirty cream (optional)

MethodPut the chocolate, milk and sugar into a bowlBang it into the microwave and melt it, stirring occasionallyPour into glasses, top with squirty cream and cinnamon or chocolatepowder.

Spain Buddy tipsUse 3/4 milk and a 1/4 cream for extra creamy goodnessTry adding your favourite warming spirit such as brandy or rumSwap 1/4 of the milk for your favourite Irish creamIt's also good with a tot of your favourite liqueur... try Tia Maria,Amaretto, Drambuie or cherry brandyOnce it's poured into the mugs - top with squirty cream and/ormarshmallows.

Non alcoholic versions that are also great for the kids

These flavours wake the chocolate up a little. Knock yourself out! Add theingredients to taste.

Peppermint extractPaprikaDollop of smooth peanut butter (melt this with the other ingredientsrather than adding at the end)Dollop of Nutella (melt this with the other ingredients rather than addingat the end)Caramel sauce

Horchata (Almond drink)This easy horchata recipe uses almonds, although the originalasks for tiger nuts. Horchata comes from the Valencian partof Spain and is especially popular during the summer. Don'twaste your time with shop bought versions when it is so easyto make your own.

This serves two, so multiply it up for more guests. You will alsoneed to prepare the first part the day before you want todrink it - so plan ahead!

Good luck!

Ingredients (serves 2 to 4)250 grams of ground almonds1 litre water or milk - depends how healthy you want to be1 or 2 tablespoons of granulated sugarPinch of ground cinnamonCocoa powder for decoration

MethodStir the ground almonds into the waterCover and pop in the fridge overnightThe next day, strain the liquid into a saucepan through the finest sieveyou have. If you can get muslin, even better. Kitchen roll is too fine as Idiscovered to my peril.Lob in the sugar and cinnamonSlowly bring to the boil and simmer for just a couple of minutesLeave to chillPour into ice filled glasses and sprinkle the top with cocoa powder. I useCola Cao, a drinking chocolate we always have in the house here inSpain. It's not as bitter as proper cocoa but just as nice in my opinionEnjoy!

Spain Buddy VerdictElle: "While I was making it, it looked vile... and the final consistency likewatery 'vileness' when done too, although I enjoyed the flavour. It wasmuch better with milk"Alan: "I ain't drinking that ****!"

Spain Buddy tipsGrate chocolate on top as you serve instead of using cocoaPop a shot of Amaretto in for a cheeky boostPop a shot of espresso in each glass for a caffeine boost

Sangria (basic recipe)Sangria recipes are as varied as paella and tortilla versions -with everyone having their own favourite flavourcombinations and ratios. So if this isn't the same as the oneyou had at Bar X on your holiday to Costa del Wotsit in 2002 -you don't need to get all feisty... it's just a variation.

Above all - this recipe is there to evolve with you. Up the redwine a little, or increase the orange juice - whatever you like...just make it yours.

Do not scrimp on the quality of your ingredients; the betterthe wine for example, the better your sangria will be.

Ingredients (makes a load!)Two bottles of decent red wine - rioja is perfect.250ml brandy.250ml of freshly squeezed orange juice.Four heaped tablespoons of sugar (white is better, but only because itdissolves more easily).Two unwaxed oranges - sliced.Two unwaxed lemons - sliced.Two unwaxed limes - sliced.Two apples, cored, peeled and diced.500ml lemonade.

MethodPut everything except the lemonade into a large jug or pitcher.Stir well.For best results, refrigerate overnight - but half an hour should be theabsolute minimum.When ready to serve, stir in the lemonade and serve immediately.

Spain Buddy tipsSwap the red wine for cava and skip the refrigeration time for a supersangria de cava (my personal favourite. Obviously you need to makesure everything is good and cold first.Swap the red wine for a dry white for a fabulous white sangria.Swap the red wine for rosado - are you getting the picture yet?Swap the red wine for cranberry juice for a non-alcoholic version.There are so many variations - so just have fun with it.

Spanish FlirtinisFlirtinis originated from the hit television series, Sex and TheCity. The series tells the story of Carrie Bradshaw (and herfriends Charlotte, Miranda and Samantha) as they shop, eat,drink and shag their way around New York. At a party onenight, Samantha gets the ladies drinking Flirtinis - a potentmix of vodka, pineapple juice and Champagne.

Not to be outdone - here is a version I make that is perfect forthese hot summer evenings. But be warned - these cocktailsare a lot more potent than you would think!

Ingredients (Serves 1)Keep the ratio but mix as much as you like.

50ml vodka50ml Cava100ml lemonade or gaseosaLarge glass full of ice (and wedges of lime which is optional)Two or three slices of lemon or lime

The ratio should always be 1 part vodkato 1 part Cava to 2 parts lemonade(or gaseosa) - regardless of how much you make.

MethodMix all liquid ingredients togetherServe in tall glasses over lots of ice and the lemon or lime slicesTo save time, just pour each ingredient straight over the ice in turn(watch that the lemonade doesn't froth over) and stir with a straw orswizzly stick thing.

Spain Buddy tipsFor an extra treat - mix in a dollop of lemon flavoured ice cream orsorbet per serving. You can always make up larger measures and mix itall in a blender.I use fizzy lemon and lime rather than just lemonade - but then I love alime kick!People keep telling me they'll try this with gin instead of vodka, but as Ican't stand the stuff... I can't vouch for the taste. Give it a go and let usknow how you get on!

Tinto de Verano (Summerwine)Tinto de verano translates to "summer wine", and it was firstintroduced to us in Lanzarote at a BBQ. Oddly enough, not bya Spanish person... but an English excorcist (yes really!) calledRob.

It's a favourite of mine... but for some reason our Spanishhosts in Lanzarote used to think it hilarious to serve to me inbucket sized glasses!

IngredientsEqual amounts of red wine and lemonade (I actually prefer it made witha lemon/lime fizzy mix or "gaseosa", a drink found in Spain)A dash of vermouth or brandyPlenty of iceLemon or orange slicesStrawCocktail brollySparklersPaper decorationsOk... you don't need the last 4... but it's nice to dress up a drink as specialas this

MethodWell.. just put them all in the same glass and enjoy! Nice through a strawwhilst watching the world go by outside your favourite bar.

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In 2012 Alan walked across the 7 main Canaryislands to raise money for charity... and then he

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