Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
A riff on Panzanella for the spring from Anna Jones.
A recipe from Yotam Ottolenghi- add a few chopped anchovies for extra flavour if you like.
This dish originates from the Basque region of Spain and can be found in ” Moro The Cookbook”. They recommend serving with Mashed Potato with Garlic and a Watercress Salad or braised fennel.
A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.