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.

Le Cake aux Herbes (8)

A herb heavy savoury cake from France to nibble while sipping wine or serve warm from the oven with a tomato and olive salad as a starter. I first came across this while on a walking holiday in Portugal and determined to find a recipe it was so good!The herbs can be varied, but balance more dominant herbs with plenty of softer ones such as parsley and chives. This is from ” Sophie Grigson’s Country Kitchen”.

Tartiflette Baked Potatoes (4)

I have been continuing to cook my way through Claire Thomson’s ” New Kitchen Basics” and am very much looking forward to her new book coming out in September which i have to confess to pre-ordering. These potatoes are based on a favourite french gratin dish popular in the Savoy Alps and just what you need after a day on the ski slopes, or walking in the mountains, or indeed any time.