Porridge, cereal or toast and jam
Snacks and desserts
Prawn and chorizo pealla
Ingredients for the paella:
2 cloves of garlic
200g finely diced onion
100g finely diced carrot
100g defrosted mixed peppers finely diced
1 tomato finely diced
100g chorizo sliced
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoons tomato purée
750ml of hot chicken stock
200g risotto rice
100g frozen peas
Pinch of saffron
Handful fresh flat-leaf parsley
Pinch of saffron added to stock (optional)
Optional extras if you have them is chicken and mixed seafood
Firstly prepare, defrost and chop all your vegetables.
Boil the kettle for your stock or if using fresh homemade, warm it up in a pan. Use a mug of the boiling water to soak the saffron.
Heat a little olive oil in a large deep pan and cook the vegetables for about 6-8 minutes on a medium heat.
Add the chorizo and the garlic and cook for a few more minutes, then the rest of the spices.
Keep cooking for 10 more minutes until the chorizo starts browning.
Add the rice and fry it for about 2 minutes. Then add the tomato purée and half of the chicken stock.
Bring to the boil then turn it down to a simmer. Stir it occasionally to stop it sticking to the bottom of the pan, but not too much you don’t want to break up the rice grains. Check if you need to add more stock too.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas and prawns.
Place a lid on the pan and gently cook for 5 minutes more. The stock should have disappeared and the rice now cooked.
You can add some lemon wedges to warm through a few minutes before serving.
Sprinkle with chopped parsley and add extra lemon.
Ingredients for the Salsa:
200g onions, finely chopped
200g mixed peppers, finely chopped
2 red chillis, finely chopped
4 garlic cloves, finely chopped
2 400g tins of tomato
2 tablespoons of tomato pureé
3-4 fresh bay leaves
2 tablespoons olive oil
Knob of butter
4 eggs (defrosted or fresh)
1 tablespoon sugar
Salt and black pepper
Handful coriander leaves (optional)
8 homemade chapati/tortilla
Handful of grated cheese
Firstly make and cook your tortillas, then keep them warm in foil in a low oven.
To make the salsa, heat the oil in a large lidded frying pan over a low to medium heat and add the onions, peppers, garlic and chilli. Stir occasionally.
Cook for about 15 minutes then add the bay leaves, tomato paste and tomatoes and cook for another 10 minutes with the lid off, stirring occasionally.
Season with sugar, salt and pepper.
Then make 4 holes in the salsa, and place the butter in the middle of each one.
Break an egg into each space, then put the lid on the pan and cook for a few more minutes, until the eggs are cooked in the salsa and the whites are firm.
To serve, sprinkle the dish with chopped coriander leaves and serve with the warm tortillas, grated cheese and chilli sauce.
Makes 9-12 squares
Ingredients for the flapjack:
250g porridge oats
2-3 tablespoons of golden syrup
6-8 dried apricots chopped in to small pieces
Preheat the oven to 180°C.
Melt the butter and sugar in a saucepan then mix in the syrup, apricot and oats.
Give it a good stir and pour in to a greased baking tray.
Press it down with the back of a spoon and cook in the oven for 20 minutes until golden brown.
Let it set before taking out of the tray and cutting in to pieces.