Tapas | salt cod stuffed piquillo peppers & fried fish Malaga-style

The beauty of these tapas type dishes lies not only in their simple, yet deep flavours, but that most keen cooks will already have the required ingredients in stock. So no long shopping lists to prepare and multiple trips to market – impromptu cooking at its most satisfying! Piquillo peppers stuffed with salt cod &…

Happy St David’s Day – bara brith for tea!

Bara brith – Welsh tea bread Adapted from my Grandmother’s 1950’s recipe Soak mixed fruit in strong tea overnight Mix together soft brown sugar + butter Add self-raising flour + pinch of salt  + cinnamon Add eggs + milk + marmalade Spoon into buttered lined loaf tin Bake @ 180C for 1 1/4 hours

Red lentil & mushroom lasagne

For the sauce Make a traditional beef ragu or Bolognese sauce using your favourite recipe but substitute red lentils for minced beef  – be careful not to over cook the lentils! For the mushroom layer Pan-fry sliced mushrooms in olive oil When they have released & reabsorbed their water add some finely chopped garlic &…

Cheddar, dill & beer loaf

Ingredients 360g organic flour – either all white or ½ white & ½ brown 120g mature Cheddar – grated 2 tablespoons finely chopped dill (or substitute chives if you prefer) ½ teaspoon local honey 2 teaspoons baking powder 300ml pilsner/lager at room temperature (non-alcoholic works too) 1.5 teaspoons salt Butter at room temperature Method Combine…

French apple tart

  Apples + lemon + sugar + cream +  almonds Peel & slice apples Mix with lemon juice & sugar Roll out sweet pastry Lay on the sliced apples Beat egg & cream together Pour over apples Top with almonds and a little sugar Bake @ 190C ’til golden – around 25 minutes

Baked squash stuffed with quinoa & halloumi

Hollow out squash & par-bake Saute the scooped out squash & garlic in olive oil Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi Return to oven and cook through

Pea pancakes with poached eggs

Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter Make this as fine or coarse as you like Add chopped parsley + finely sliced spring onions Fry in small batches in a good non-stick pan with a little olive oil Keep…

Gazpacho

  Throw in blender:  tomatoes + peppers + cucumber + garlic + onion + bread soaked in water + olive  oil + sherry vinegar + water + S&P Chill for a couple of hours Good with Queen olives OXFORD TAPAS CLUB – ‘COOKERY SCHOOL’ Welcome to our new ‘Cookery School’ the OXFORD TAPAS CLUB! Classes…