Get a taste for the exotic things in life whilst abroad? Don’t worry, we have you covered now you’re home!
The easiest (and best) paella outside of Spain
- 1 tbsp olive oil
- 1 onion, sliced
- 1 pack of chorizo sausage, chopped
- 1 tsp turmeric
- 300g of paella rice
- 1L of hot fish or chicken stock
- 200g of frozen peas
- 400g of a frozen seafood mix (your choice), defrosted
- Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.
The tastiest tzatziki and lamb burgers
- 1kg lamb mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried chilli flakes
- 2 tablespoons chopped flat-leaf parsley
- 1 egg
- 6 bread rolls, split
- 1 cup (280g) thick Greek-style yoghurt
- 1 cucumber, grated
- 2 garlic cloves, grated
- 2 tablespoons chopped mint, plus extra leaves to garnish
- Place the lamb, onion, garlic, spices, parsley, egg and some salt and pepper in a bowl. Mix with your hands until well combined, then form into six patties. Chill for 30 mins.
- For the tzatziki, combine yoghurt, cucumber, garlic and chopped mint. Season, then chill until serving. Preheat a chargrill pan or barbecue to medium-high. Cook patties for 3-4 mins each side until cooked through. Toast buns, spread with tzatziki, lamb patties and extra mint leaves.
Perfect pizza Margherita
For the base
- 300g strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
- 100ml passata
- A handful fresh basil or 1 tsp dried
- 1 garlic clove, crushed
For the topping
- 125g ball mozzarella, sliced
- A handful of grated or shaved parmesan
- A handful cherry tomatoes, halved
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.