Chicken wings are super tasty and really inexpensive here in the UK. In other parts of the world they are treated with reverence. In America they're buffalo wings; across Indonesian and in Vietnam they're street food snacks and in Portugal you'll find Piri Piri wings on every menu.
Using mince is a great way to create quick and tasty meals from scratch. Mince is really quick to season - you don't need to marinade it for hours because there is more surface area for your spices to work their magic. Mince is pretty economical too...
If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.
Morcilla is a Spanish type of black pudding that's eaten throughout Spain, often as tapas or in stews. I absolutely love the whole concept of tapas, I've been on a few trips to Northern Spain where it's easy to spend a night wandering between tapas bars, choosing the best on offer and washing it all down with cider or inexpensive red wine. It's such a convivial way to spend an evening, eating and drinking all night long!
Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
Eating freshly barbecued sardines, fresh from the sea is one of life's absolute joys. If you can't get to the Mediterranean or it's too cold to light your BBQ at home, here's the next best thing. These smoked sardines are fantastic quality and I can't think of a better way to enjoy them than on a slice of Village Baking Co sourdough with a few sweet cherry tomatoes, thinly sliced red onion and a squeeze lemon.
Foodies this is so simple and delicious.Our super-creamy Burrata is made by the Maldera family who have been making cheese since 1972. One of the difficulties with Burrata is that it has an incredibly short shelf life. We have a brilliant frozen product, there are 3 x 100g balls in each pack and they defrost perfectly, giving you all the flavour and texture you would expect.
I guess broccoli isn't the first ingredient that springs to mind when considering 'things to go on my toast' but a friend of mine raved about this recipe, it's from the brilliant Thomasina Miers - a chef, writer and TV presenter who won MasterChef in 2005.
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