SPANISH HAM PAELLA

THIS delicacy from Cesar Garcia, head chef at restaurant chain Iberica, is an ingenious way to use up leftover ham.

The only unusual ingredient is ‘sofrito’, a paste made from slow-cooked vegetables, which you can buy online for £3. If you can’t get it, a vegetable stock pot will do.

Heat some oil in a casserole dish and add 250g diced ham. Stir in 90g sugar snap peas, 100g jarred artichoke and 1 tsp smoked paprika.

Fry before adding 90g sofrito, 3 minced garlic cloves, 50g chickpeas, 150g paella rice and 650ml chicken stock.

Cook for 8 mins, then turn down for 6-7 mins — the rice should turn yellow and fluff uff up. Finish under the grill.

TASTE TEST: The colours are vibrant and, though it may not be a taste sensation, it’ll bring a splash of Spanish sunshine to a cold winter’s day. VERDICT: 7/10 /10