Here's our take on a slightly less traditional Spanish Salmorejo using Brindisa's tomato gazpacho - the perfect compromise for an easy and filling supper.
Frangipanes of various kinds have been my go-to dessert for years. Let’s face it; it sounds, and is, a bit more impressive than Bakewell tart. The frangipane is easy-peasy, and doesn’t change much and for the fruit – the choice is yours. And varying, all year round, seasonal frangipane is a distinct possibility because forced rhubarb works a treat – as does all the end of season pears, blackberries, damsons etc. Bottled, spiced plums are good but fresh, slightly underripe ones are just tart enough to keep it interesting. Using, and blitzing, a third, whole almonds adds a bit of texture. Homemade pastry is always best but if you’re feeling lazy, just go and buy some. It will still be good. The quantities below make a Watson sized, 26cm (approx. 3cm deep) tart but you can never have too much frangipane.
If you've found yourself with a glut of plums, this is a recipe well worth making. Roasting the fruit concentrates the flavour and creates a beautifully rich compote that's just as good spooned over breakfast as it is tucked into puddings. It also keeps the taste of late summer going long after the season has finished.
This recipe is adapted from Pam Corbin's fantastic book Pam the Jam, one of our favourite preserving books. As well as the compote itself, Pam includes a simple way to turn it into a homemade Chinese-style plum sauce that's perfect with duck, pork or barbecued meats.
Makes 3–4 × 300ml jars
I’ve been making, and preserving Spanish style sofrito using the water bath method, for some time and, as mentioned, it’s a great base and speedy cook’s cheat for everything from fish soup to paella to bean stews. I wouldn’t leave, or stay at, home without it.
This Lemony Tuna and Caper Pasta simple yet flavour-packed recipe comes from our friends at Brindisa, champions of authentic Spanish food and the producers behind the exceptional Ortiz range we proudly stock in our shops. Fresh, zesty and ready in minutes, it's one of those easy summer suppers you'll come back to time and again. Enjoy it with a cold glass of zesty white wine in the evening, or prep it for weekday lunches.
This spatchcock chicken with sticky miso & harissa is sure to wow any guests you have over this summer. It's simple to put together but the delicious umami and sweet flavours of the marinade give it a mouth-watering and succulently complex taste.
A pissaladière is often described as a French pizza, but that doesn't really do it justice. Originating from Nice on the Côte d'Azur, it's built on a simple bread dough topped with slowly cooked onions, anchovies and black olives. The onions become sweet and meltingly soft, balancing the salty richness of the anchovies, while good olive oil brings everything together.
Serve it warm or at room temperature with a crisp green salad. It's equally at home as a light lunch, cut into small squares for drinks with friends or packed up for a summer picnic.
For the best flavour, use Spanish onions. Their natural sweetness really comes into its own during the long, slow cooking, creating the rich, caramelised base that makes this dish so special. Don't be tempted to rush this step - it's worth taking your time. As with many simple dishes, the quality of the ingredients makes all the difference, so use the best anchovies and extra virgin olive oil you can find. The difference is worth it.
Anchoïade is a perfect partner for all things barbecued. This simple recipe will give you enough mayonnaise for a decent gathering around any barbecue. This is a slightly less pokey version of the Seahorse's cross between mayonnaise and anchoïade. I prefer halving the anchovies, capers and mustard, so here's my version of anchioade mayonnaise.
Arguably the most versatile of of vegetables, I’m a big fan of all things rhubarb; from chutney to savoury compot to crumble to frangipane to bottling to my own rhubarb cordial.
Few things beat homemade rhubarb & lemon cordial on a warm day. Sharp, fragrant and brilliantly pink, this cordial balances the tartness of fresh rhubarb with plenty of citrus and just enough sweetness. Whether you press the rhubarb or take the slower route and poach it gently, the result is proper old-fashioned cordial with a little more character - refreshing, nostalgic and well worth the effort.