Bangers and Mash – Spanish Style!

‘Veg going mouldy… easy… turn them into a warming soup!’

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.

Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

‘It’s great to watch dad cook like an alchemist, throwing ingredients into a pot. But we all know it will taste delicious…’

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

My best pumpkin pie yet!

A brilliant cake for a birthday!

Tuna and Sweetcorn – but not as you know it! The tuna is blended and formed into a quenelle and covered in a sweetcorn sauce.

Tuna and Sweetcorn combine brilliantly when made into nachos.

Here sweetcorn is added to a basic tuna melt. Adding sweetcorn works well and makes a the melt less rich.

The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.