Recipes

Chosen from 1080 Recipes by Simone and Inés Ortega - Spain's favourite cook book. Since its publication over 30 years ago, it has sold over a million copies.

Now it's published for the first time in English. And you needn't worry about sourcing ingredients or finding the right cuts of meat as the recipes have been adapted for a British audience, while keeping their authenticity.

Serves 6

    5 tbsp olive oil
    1 onion, chopped
    1.5-2kg (3¼ -4½ lb) stewing lamb, such as shoulder, breast, middle neck or scrag end of neck, cut into pieces
    250g (9oz) young carrots, thinly sliced
    1 clove
    1 sprig fresh thyme
    1 clove garlic
    2 very ripe tomatoes, peeled, seeded and quartered or 1 tbsp
    tomato purée
    5 tbsp white wine
    750g (1lb 10oz) turnips, diced
    400g (7oz) potatoes, diced
    250ml (8 fl oz) chicken stock
    Salt

Method

Heat the oil in a heavy based casserole. Add the onion and cook over a low heat, stirring occasionally, for about five minutes, until softened and translucent. Add the lamb and cook over a medium heat, stirring frequently, for about eight minutes, until evenly browned.

Add the carrot, clove, thyme, garlic clove, tomatoes or tomato purée and a pinch of salt and pour in the wine. Cover the dish and cook for 45 minutes. Add the turnip and potato, pour in the stock, re-cover the pan and cook for about one hour more, until the lamb is tender.

Serve as it is, garnished with fried bread.