I’d had a kilo bag of alubias blancas in the cupboard for ages and so finally decided to do something with them. But what? Foodie friends on Twitter suggested a Fabada Asturiana. This is traditionally made with fabes de la granga and saffron, but since I had alubias blancas I just went with those, and substituted paprika for saffron. Turns out alubias and fabes are the same thing, basically meaning “large white bean” in different regions of Spain. I think my large white beans were either haricot or cannellini (?). I also picked up a “fabada prep” vacuum-package at the supermarket, containing 300 grams of very serious looking chorizo and morcilla (black pudding) along with a chunk of fatty salt pork, or tocina. Love that they do this here. There is also a “puchero prep” pack available. One day… maybe.

As usual, when trying something new, I checked out a few different recipes on the internet and then did a sort of mash up while adding a twist or two of my own. And the result was very tasty indeed. Rich smoky flavour from the spicy pimentón, a lovely thick beany sauce and lots of meaty goodness. Perfect eating on a chilly January day.

Ingredients and instructions below the links…

• 1 kilo alubias blancas (large white beans)
• 100 grams each: tocina, chorizo and morcilla
• 400 grams small bbq chorizos
• 2 tsp pimentón piquante
• 1 tbsp black peppercorns
• salt to taste (I used about 3-4 tsp)
• 6 cloves garlic (peeled and chopped)
• 1 medium onion (diced)

Soak the beans in cold water overnight, then rinse and place in large stewing pot. Cover with cold water (about an inch or so over), add the tocina, chorizo and morcilla. Add salt, peppercorns and paprika, mix well, then bring to a boil. As soon as the water boils, lower heat to a simmer and then start skimming off the sludge that rises to the top. Stir very occasionally, just enough so it doesn’t stick, otherwise the beans will break up. Add more water if required. Cooking time may vary, somewhere between 1-2 hours.

While the beans are cooking, sautée the bbq chorizo in a large saucepan. Once browned cut into bite-size chunks, return to pan to continue cooking, then set aside. In the same pan sautée the onion and garlic until translucent and set aside. When the beans are almost done remove the tocina, chorizo and tocina, cut into small slices and return to the pot. Add the cooked chorizo chunks, onions and garlic. A quick stir, add a bit more water if you need it, and simmer another 15-20 minutes.

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Except I didn’t want to have to bother with turning on the oven and all that.

So I decided to try making a frittata but “tortilla-style”. Which means that instead of popping the frittata into the oven when it’s partially cooked, I would flip it and finish cooking it in the pan. And I think it turned out really well.

One day I’ll try a proper frittata, but this is a great option for people who either don’t have an oven or, like me, can’t be bothered to use it most of the time. It’s also a great way to use up left-over pasta.

Ingredients and instructions below the links…

• 300 grams pasta (approx)
• 1 tbsp butter
• 1 tbsp olive oil
• 90 grams grated parmesan
• 6 eggs
• 1 small onion, quartered and thinly sliced
• 100 grams frozen spinach (cooked and drained)
• sea salt & freshly ground black pepper

Cook the pasta in salted water, drain and stir in the butter, then set aside. Cook and drain the frozen spinach and set aside. Heat a 22cm pan, add the olive oil and onion and sauté until crispy and brown. Whisk the eggs in a large bowl and add all the cooked ingredients, lots of freshly ground black pepper, and salt to taste, then stir in the parmesan cheese.

In the same pan add a bit more olive oil if necessary and turn up the heat until oil just starts to sputter, then add the egg mixture and turn the heat down to low. When the omelette starts to set shake the pan gently so the sides of the omelette don’t stick to the sides, then continue cooking on low heat until about 2/3 – 3/4 done. Slide out onto a plate, invert pan over top and flip omelette back into pan. Return to low heat and cook another five minutes or so until totally done. Sprinkle with a bit more parmesan cheese.

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Everyone has their own theory about how best to kill lobster. Below is a link that will help you. Either way, you need to boil it. There should be 10 minutes at a boil for the first pound of lobster, and three minutes for every following pound. Unfortunately, this dish isn’t very linear and you will have several things on the go at the same time, but I have tried to explain the sequence as best I can.

How long to boil a lobster

Ingredients and instructions below the links…

For the lobster:
1 fresh lobster
3 tsp olive oil
2 tsp chopped parsley
1 tsp thyme
½ small onion
1 clove garlic, finely chopped
150g butter
¼ cup cognac
½ deseeded chilli, finely sliced
Parmigiano Reggiano cheese shavings
Salt & pepper to taste

For the scallops:
2 fresh scallops per person
Knob of butter
Salt & pepper to taste

For the Parmigiano Pastries:
Strip of ready-made puff pastry
Parmigiano Reggiano cheese shavings

Cut the puff pastry into 4cm squares. Brush with butter and top with cheese shavings. Place in oven on gas mark 7 for 15 minutes, or when just turning colour. Not brown. Blow torch topping until slightly blackened when ready and set in the bottom of the oven. Turn oven to low.

Cook the lobster as described above and allow to cool for 5 minutes. Split lengthways using a heavy knife (you may need to strike the top of the knife with something heavy to crack through the shell)

In a pan, add all of the lobster ingredients except the cheese and the cognac. Cook until the onions have relaxed. Pour ¾ of the mix over the open lobster halves and sprinkle with the cheese.

Set under a grill until the cheese begins to brown.

Warm up the brandy in a pan and pour over the lobster. Blaze. Set in a very low oven.

Put the residual mix into a ramekin to serve on the side and place in oven with the pastry.

Sear the scallops on a very hot griddle with the butter. 2 Minutes one side, one minute the other.

Take the scallops and everything from the oven and plate up on fresh lettuce.

Serve with boiled rice or noodles.

Has anyone ever tried this? Looks amazing if it works. Will let you know!

This dish was inspired by a lovely tuna ventresca marinated in soya sauce and served with black olive paté that I had the other day at La Azotea, which somehow ended up as brochettes and I forgot the olive paté. Anyhow, they were delicious and super easy to make – can’t wait to try them on the barbeque!

Ingredients and instructions below the links.

• 500 grams tuna
• 150 ml soya sauce
• 150 ml dry sherry
• 2-3 cloves garlic, minced
• sea salt & freshly ground black pepper

Salt and pepper the tuna and let sit for a few minutes. Then cut up into cubes and marinate in the soya sauce, sherry and garlic mixture for about an hour. Put onto skewers and sear on a medium high heat, turning once until done as much as you like.

I kind of just threw this together one day last week and have ended up making it three times since. It’s very satisfying and also low-carb, though my flatmate had it over basmati rice and said it was wonderful. I’d never made peanut sauce before so just used some crunchy peanut butter as a base and it turned out quite well. Measurements for the sauce are a bit slapdash, but it’s easy to just add and taste as you go along.

Ingredients and instructions below the links.

• 2 boneless chicken breasts (approx 450 grams)
• 2 spring onions, chopped
• 3 – 6 cloves garlic, finely sliced
• 250 grams mushrooms, sliced
• broccoli florettes, very lightly steamed
• 2 tbsp olive oil
• 1/2 cup crunchy peanut butter
• 1 tbsp rice wine vinegar
• 2-3 tbsp soya sauce
• splash of dry white wine or sherry
• 1 tsp chili flakes (optional)
• sea salt & freshly ground black pepper

Cut chicken breasts into bite-sized chunks, salt and pepper them and set aside. In a large skillet sautée the garlic and onions until just lightly browned, then add chicken and cook on a medium heat until the chicken is nicely browned. Then add the mushrooms and cook until tender. Add lightly steamed broccoli florettes and mix well. Remove from heat.

In a small bowl mix the peanut butter, rice wine vinegar, soya sauce, wine and chilis. A quick blast in the microwave may help the peanut butter mix in more smoothly. Pour over the chicken & veg, mix well and serve.

Ingredients and instructions below the links:

• 3 tbsps olive oil, divided
• 6 cloves garlic, thinly sliced
• 1 small onion (or two shallots), diced
• 2 boneless chicken breasts (approx 400grams)
• 250 grams portobello mushrooms, sliced
• 150 grams lightly steamed broccoli florets
• 2 cups (370 grams) aborio rice
• 1/2 cup (250 ml) dry white wine
• 6 -7 cups hot chicken broth
• 1/4 cup butter, melted
• 1/2 cup grated parmesan cheese
• 150 grams pesto sauce
• coarse sea salt to taste
• freshly ground black pepper to taste
• 1 tsp ground chilis (optional)

Heat chicken stock, bring to a boil and then lower heat and simmer. Meanwhile rub chicken breasts with sea salt, then cut up into bit-sized chunks and sauté in about a tbsp of olive oil until cooked through; set aside. Next, in the same frying pan, cook the sliced portobellos until tender and put to one side. Steam the broccoli florets.

In a large skillet, sauté the garlic and onion in the remaining 2 tbsp of olive oil until translucent, then add the rice and stir quickly until it is well-coated and opaque, about 1 minute. This cooks the starchy coating and prevents the grains from sticking. Then stir in the wine and continue stirring until it is nearly all evaporated.

Now comes the part that requires some patience. Add the chicken 1/2 cup at a time, slowly stirring on a med-low heat and making sure the rice doesn’t stick to the sides of the pan. Continue to cook and stir, allowing the rice to absorb each addition of broth until the risotto is slightly firm and creamy, or al dente. This takes about 20 minutes.

When the rice is done add the pesto sauce, butter, grated parmesan, black pepper and chilis and mix well. Then add the cooked chicken, portobellos and broccoli. Stir and serve.

Just so you know, this has nothing to do with a proper raclette, nor does it use raclette cheese. But as it does involve mostly potatoes and melted cheese this is what came to mind as I was making it. It all started yesterday when I realised that the very special Swedish Vasterbottensost Cheese that my friend Karin had brought for me in October was about to reach its expiry date. I’d been saving it for a special occasion…

Anyhow, it was such a miserable wet and cold day that some comfort food was definitely required and, after trying a bit of the Vasterbottensost (delicious!) decided it needed to be eaten as simply as possible. And so I came up with this. It was a perfect rainy day meal … and also made for great leftovers!

Ingredients and instructions below the links.

• 1 kilo potatoes, peeled and sliced
• 1/2 kilo firm & flavourful cheese, grated
• 2-6 cloves garlic, thinly sliced
• 100 grams baby spinach leaves, wilted
• 125 grams thinly sliced cooked ham
• sea salt & white pepper
• olive oil

Peel and slice the potatoes and par-boil for about five minutes. Drain well and then sauté in olive oil with the sliced garlic until cooked though and a bit browned & crispy. Add sea salt to taste and set aside.

Lightly grease a baking dish with a bit of olive oil. Put about 2/3 of the potatoes on the bottom and top with the spinach and ham, and about half of the cheese. Add the remaining potatoes and cheese, sprinkle with white pepper, and bake in a preheated oven for about 10 minutes, or until the cheese has just nicely melted (don’t over-melt).

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What’s your favourite part of Mac and cheese? For me, a slightly burnt, crispy, extra cheesy top when it pops out of the oven is heaven. So I had an idea: why not make a Mac and cheese that has this sort of texture all the way through? The recipe is actually very similar to the way my grandmother used to make it. It’s not at all like the over-rich, creamy, liquid dish you’ll get from a tin, or from a restaurant – I find that a couple of mouthfuls of this “white lava” can be far too sickly. On the other hand, because of the layering and grilling process used here, the cheese adheres to the pasta like iron filings to a magnet and it’s very addictive. From a culinary point of view, this is about as easy as it gets, but it’s not exactly healthy. It’s perfect for the odd comfort food fix and I will say from experience that it is a superb hangover cure – served cold. Incidentally, you may think that there’s far too much mustard power in this, but bear with me – it really does turbo charge the sharpness of the cheese.

Recipe and instructions below the links.

• 400G Dried Macaroni
• 100G Proscuitto
• 100G Proper Parmesan Reggiano
• 200G Gruyere
• 300G Very strong / mature cheddar
• 1 Table Spoon Mustard powder
• 1 Teaspoon Onion salt (or Aromat will do)
• ½ Teaspoon ground nutmeg
• 50G Butter (slightly salted)
• 300ml Double cream
• ½ Teaspoon White pepper
• Good olive oil (I only use Spanish)

Set the pasta to boil in a pan with some olive oil but no salt (I usually add salt to pasta, but the cheese and proscuitto are already very salty).

Meanwhile, grate all of the cheese and mix in the mustard powder, onion salt, white pepper and nutmeg.

Shred the proscuitto into small pieces.

Once the pasta has just gone beyond an al dente state, strain into a colander and add a knob of butter. Don’t pass any hot water through the pasta as this will remove starch.

Take a large, wide baking dish and coat with olive oil. Then put down a inch think layer of the pasta into the dish and sprinkle with a third of the cheese mix. Sprinkle with a third of the proscuitto. Place a couple of knobs of butter on top and drizzle with a little olive oil and a third of the double cream.

Set under a hot grill until the top of the cheese is beginning to brown.

Repeat the layering as described above and grill again.

For the last layer, instead of grilling the dish, stick it in the oven on a medium heat (Gas 5 or so) and bake for about 30 minutes.

Serve with a sharp, vinegar influenced salad.

SERVES 4 (Or 3 Scots)

Note: There’s no garlic in this recipe. I put garlic in just about every pasta dish I make – except this one. It is unbelievable how much of the cheesy taste is lost by adding it.

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I played too, with slightly different ingredients… thanks WeeRascal!

I haven’t done a curry here yet, so why not start with a whopper. This is all part of my flatmate & friend Noggin’s education in preparing hot meals for himself ahead of time, which can then be frozen in individual servings and reheated whenever desired. So food purists (like my friend WeeRascal) will probably object to the over-abundance of ingredients, and in self defense I have to say that I usually keep my curries much simpler.

But this was a bit of an experiment in making a whole whack of curry with lots of extra veg added to make it a healthy all-in-one meal option.

And it was actually quite delicious! Even though I “cheat” by using curry paste – in this case garam masala – which is a hot spicy curry with cinammon & ginger. Smells and tastes gorgeous. For the record, this curry turned out more “soupy/stewy” than my usual ones, which tend to be thicker and more like a sauce. But it was great served on rice or potatoes.

Recipe and instructions below the links.

• 1/2 to whole head of garlic, peeled and thinly sliced
• 2 medium onions, diced
• 3 italian green peppers, diced
• 6 chicken legs (approx 700 grams)
• 200 grams pork chunks
• 4 small carrots, sliced
• 1 large courgette, chopped
• 400 grams frozen spinach, cooked and drained
• 1 – 560 gram jar of garbanzos, rinsed and drained
• 1 – 160 gram tin of sweet corn
• 2 – 410 gram tins of chopped tomatoes
• 1/2 – 285 gram jar of Patek’s curry paste
• 1 cup (250 grams) water
• 2 – 125 gram containers greek yoghurt
• light olive oil or sunflower oil
• sea salt to taste

Sautée the onion, garlic and peppers in about a tablespoon of oil in a large frying pan/skillet until the onion is translucent, then transfer to a large pot. Add the chopped carrots to this mixture.

Add the chicken legs to the same pan, adding a bit more oil if needed, brown on both sides until about half-way cooked through and place on top of the veggie mix in the large pot.

Brown the pork in the same pan, again adding a bit more oil if needed, and once nicely browned add the curry paste, stirring it around quickly to absorb the oil and juices, then add the tomatoes. Keep stirring and once the tomato mixture starts to bubble pour it over the chicken & veg mixture in the pot, add the cup of water, stir well, and put the large pot onto the heat. When it starts to bubble, turn down to med-low, cover and let cook for about 45 minutes (or until chicken starts falling off the bone), stirring about every ten minutes.

Remove the chicken bones and skin from the curry and discard, add the remaining ingredients (garbanzos, corn, spinach and courgettes) and simmer on a low heat for another 20 minutes or so. Allow to cool for about half an hour,  then add salt to taste and the greek yoghurt, stir well and serve.

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