A TASTE OF SPAIN

Angela Casley prepares a trio of classic Spanish tapas — flavourful, soulsatisfying dishes to brighten a dreary winter’s day

BRAVA SAUCE WITH POTATOES AND CHORIZO Serves 6-8

Many of us will have bag of potatoes in the cupboard. So what could be more delicious than crisping them up with a spicy tomato sauce? The sauce can be made well ahead of time, up to three days for the super organised. It'll be hard not to picture yourself in Spain when eating these.

Brava Sauce

2 Tbsp olive oil

2 cloves garlic, crushed

1 small red onion, chopped finely 2 tsp paprika (not smoked) 400g tin chopped tomatoes 2 Tbsp tomato paste

1 tsp brown sugar (optional)

½ tsp chilli flakes

Salt and pepper to taste

Potatoes

800g scrubbed potatoes, cut into 2cm pieces

2 cloves garlic, crushed

2 Tbsp olive oil

1 chorizo, sliced

2 Tbsp chopped fresh rosemary leaves

1. Preheat the oven to 180C.

2. For the brava sauce, heat the oil in a medium-sized pot. Add the garlic and red onion, cooking for 3 or 4 minutes to soften. Stir through the paprika, then add the tomatoes, tomato paste, sugar and chilli flakes. Bring to a simmer for 10 minutes until thick and glossy. Season and set aside.

3. Line an oven tray with baking paper. Add the potatoes and garlic and toss through the oil. Bake for 15 minutes. Then add the chopped chorizo and rosemary and cook for a further 15 minutes or until crisp and golden.

4. Serve the hot potatoes in bowls, topped with warmed brava sauce.

VEGETABLE TART TATIN Serves 6

If you don’t have an oven-proof frying pan, any round baking dish will suffice. Mix up the vegetables depending on what is in season. A dollop of Greek yoghurt or goats cheese to serve is a nice finishing touch. 2 Tbsp olive oil

2 courgettes, cut lengthways and halved 1 red pepper, core removed, sliced thickly 1 red onion, cut in wedges

20g butter

1/3 cup brown sugar

1 Tbsp red wine vinegar

6-7 vine tomatoes

400g block puff pastry

Greek yoghurt to serve (optional)

1. Preheat an oven to 200C.

2. Heat the oil in a heavy-based pan. Cook the courgettes, pepper and onion until lightly browned on both sides. Remove and set aside.

3. In the same pan heat the butter. Add the sugar and vinegar and cook for a few minutes until the sugar has dissolved. Arrange the vegetables in a pattern covering the base of the pan (around 22cm in diameter) adding the tomatoes as well.

4. Roll the pastry on a lightly floured board and cut a circle larger than the frying pan. Place on top of the vegetables, tucking in the sides.

5. Bake for 25 minutes until the pastry is puffed and golden. Remove from the oven and allow to sit for 15 minutes before flipping on to a serving plate.

6. Serve in wedges on side plates with a dollop of Greek yoghurt.

STUFFED PEPPERS Makes 20

Not only are these stuffed baby peppers pretty in colour, they are quick to create. Allow three per person as they are a little taste sensation. You could use bacon instead of pancetta if you have some on hand.

200g ricotta

2 tsp lemon zest

2 tsp chopped thyme leaves Salt and pepper

10 mini peppers, halved 10 slices pancetta, halved Extra thyme leave to sprinkle Oil to drizzle

1. In a small bowl combine the ricotta, zest, thyme, salt and pepper to taste. 2. Fill each half of the pepper with the mixture, then wrap it in a piece of pancetta. Place in the fridge until ready to cook.

3. Preheat an oven to 180C. Place the peppers on a baking tray, sprinkle with a little extra thyme, drizzle over a little olive oil and bake for 10 minutes.

4. Serve hot.