Scroll down for these recipes which are more or less in order

  1. Huevos Rancheros Family Circle style for two
  2. Fat Tuesday batter for pancakes from the Commonsense Cookery Book
  3. Patatas Bravas
  4. Chorizo and Garlic

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Huevos Rancheros Family Circle style for two

You will need two ramekins that can go in the oven to make two individual serves, but you could always make a big one for two and just split it, if you’d rather.

What you need

  • Glug of olive oil
  • 1 Spanish onion
Dried chilli
  • A few pieces of chargrilled peppers, the sort you buy already in a jar and you keep in the fridge (so useful, so often), chopped up a bit
400g tin of chopped tomatoes
A teaspoon or so of smoked paprika
  • Cracked pepper
  • 2 fresh eggs
Chorizo sliced into thin coins
Herbs to serve (lemon thyme and parsley are great for this)

What you do

  1. Finely chop your onions and chunkily chop your peppers. Cut the chorizo into thin coins.
  2. Heat up your frying pan on the hob and add your olive oil, then your onions and dried chilli. Dried chilli is warm rather than maddeningly hot, but make sure you know what your tolerance is. Sweat the onions and chilli for a bit and then add the chopped up charred peppers. Stir it all about so nothing is catching on the bottom of the pan.
  3. Add the tomatoes and about a teaspoon of smoked paprika, and reduce to a thickish salsa. You’ll need to stir this often. Grind a bit of pepper in too. Be confident. Heat is good.
  4. When it’s done, divide the salsa between the ramekins. Using the back of a spoon hollow out a little nest in the middle of the salsa, and crack an egg into it. Place the coins of chorizo on top of the salsa and egg, covering as much of the surface as you can.
  5. Bake in a 160C oven for about 20 minutes or so. To tell if your Huevos are done, lift the chorizo and check the egg is cooked. Remember to pop your ramekins on a plate so your don’t burn yourself. Garnish with lemon thyme and chopped parsley and a bit of extra olive oil, because Jamie would, wouldn’t he?

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Fat Tuesday batter for pancakes from the Commonsense Cookery Book


  • 125 grams white flour
  • 1 pinch salt
  • 1 egg
  • 280 mls milk


  1. Sift the flour and salt.
  2. Break the egg and remove the speck.
  3. Make a well in the middle of the flour.
  4. Add the egg whole.
  5. Stir in the flour gradually from the sides.
  6. Add the milk a little at a time.
  7. When half the milk is used, all the flour must be moistened.
  8. Beat it well to remove all lumps and make it light.
  9. When quite smooth add the remainder of the milk gradually.
  10. Stand it aside for 1 hour.

NOTE. –This batter may also be used for Yorkshire pudding and sausages in batter.

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Patatas Bravas


For the spuds

  • 4 medium sized potatoes or equivalent, washed and chopped into smallish chunks
  • 2 cloves garlic
  • 2 sprigs of rosemary, leaves picked
  • 1 teaspoon of paprika, Jamie says sweet but mine was smoked
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

For the sauce

  • Olive oil
  • 1 onion finely chopped
  • 4 cloves of garlic, crushed because I can’t be bother peeling and slicing garlic
  • tablespoon of brown sugar
  • dried chilli sprinkle – a fair whack for fierceness. Know your limits.
  • Fresh thyme
  • 1 x 400 g tin of crushed tomatoes
  • sherry vinegar
  • sea salt and black pepper

What you do

  1. Parboil the potatoes on medium for about 10-15 mins or when they are starting to get tender
  2. Drain them in a colander and leave them to steam dry
  3. Meanwhile start your sauce in a pan on a low heat. Add some olive oil and when its hot pop in the onion and garlic. Cook and stir till the onion is soft. Add chilli, thyme leaves and brown sugar. Cook it down for another 5 mins. Then add the tomatoes, the sherry vinegar and a good grinding of black pepper and a pinch of salt. Bring the sauce to the boil and then turn it right down and let it tick over for about 15 mins.
  4. While the sauce is doing its thing, put a frypan on the hob on a medium flame and add a very generous coating of olive oil. When this is hot add the dry potato chunks and fry them up all golden. Turn them often and when you think they are just about ready add the garlic and rosemary leaves and go another minute.
  5. Take the spuds out of the pan and drain them on kitchen paper, then sprinkle the paprika, the cumin and salt over them and give them a good toss. To serve just coat them in the sauce and toss again. A bit of extra thyme on top is a very good thing.

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Chorizo and Garlic

This is so simple and delicious and it takes almost no time.

Cut your chorizo into slices – maybe half a centimetre thick or so. Add to a hot pan with some olive oil and cook them up all crispy and dark. Add some roughly choppedgarlic and fry up for another minute and take it off the hob. Add 1 spoon of honey and a spoon and a bit of sherry vinegar, give it all a stir and then stick it all back on the flame for another minute so it can caramelise. Squeeze a bit of lemon juice on the top and serve with some herbage. Parsley would be good, or marjoram.

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