Picadillo (6-8)

This beef hash is one of Cuba’s most popular dishes and it is also found in parts of Latin America. It can be served simply with just plain rice to accompany, or with black beans and rice, perhaps topped with a fried egg. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.

Duck with Rum (4-6)

This recipe from Guadeloupe is best made with richly flavoured dark rum from the French Islands, but any good dark rum will do. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.

Chicken with Pineapple (6)

Poultry or meat dishes cooked with fruit are commonly found in the Spanish speaking islands of the Caribbean and indeed throughout Latin America. This practice originated in the Middle East, then spread to Spain when the Moors occupied the Iberian Peninsula. This is from Antigua and can be found in ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.

Tortilla Valenciana (2)

This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.

Broad Bean Hot Pot (4-6)

A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.

Bacon and Chive Cornbread (8)

This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.