Explore 3 recipes from the comfort food collection.
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◷ 143 minmedium
Thin, lahmacun-style flatbreads with a juicy lamb, tomato and pepper topping, crisp edges and flexible centres. Finish with sharp sumac onions, parsley and lemon, serving in two freshly baked rounds.
Oct 13
◷ 30 mineasy
Render cured Spanish chorizo, then simmer butter beans in its paprika-rich oil for a glossy, lightly thickened sauce. Tender spinach and a splash of sherry vinegar balance the creamy beans and smoky, savoury chorizo.
Oct 9
◷ 80 minmedium
Tender Spanish beef-and-pork meatballs, pan-browned and gently finished in a thick, spoonable tomato sauce, served with crusty bread. Allow about 1 hour 20 minutes, plus additional simmering and temperature checks if needed.
Oct 5Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 72 minutes. Cooking takes 71 minutes. Allow 143 minutes in total. Makes 4 servings. Key ingredients: strong white bread flour, divided: 300 g for the dough and 15 g for dusting, water, instant dried yeast, fine salt for the dough, olive oil for the dough. Equipment: Digital scales, Mixing bowls and a cover for the dough, Rolling pin, Two heavy baking trays, each with at least 30 × 30 cm usable surface, fitting on separate oven shelves, Four sheets of baking parchment rated for at least 230°C, Flat board or inverted cold tray for transferring flatbreads, Wire rack, Oven gloves, Thin-tip food thermometer suitable for a shallow layer of mince, Knife and chopping board.
Kitchen tip: The schedule assumes a 60-minute rise and two trays. Extend it if the dough has not roughly doubled or the lamb needs more cooking.
Preparation takes 10 minutes. Cooking takes 21 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: butter beans, ready-to-eat cured Spanish chorizo, fresh spinach, garlic, olive oil. Equipment: 24–26 cm sauté pan, approximately 2 litres in capacity, Sieve, Chopping board and knife, Measuring jug and measuring spoons, Wooden spoon or silicone spatula.
Kitchen tip: Keep the measured stock within reach before adding the garlic and paprika. If either turns black or smells acrid, restart rather than trying to disguise the bitterness.
Preparation takes 30 minutes. Cooking takes 66 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: raw beef mince, approximately 15% fat, raw pork mince, approximately 10–20% fat, soft white bread, weighed without hard crust, whole milk, egg, approximately 50 g without its shell. Equipment: 28–30 cm deep sauté pan with lid, approximately 3 litres, with a base large enough for 20 meatballs in one layer, 26–28 cm frying pan, Two hob rings, Mixing bowl, Digital scales and measuring jug, Knife, chopping board and fine grater, Flexible spatula and spoon or tongs, Digital food thermometer, Clean serving bowls and utensils.
Kitchen tip: Mash the soaked bread thoroughly, mix only until combined and roll without compressing to avoid dense meatballs.