Paella in the oven
400g can chopped tomatoes 600ml chicken stock 1 tsp smoked paprika Good pinch of saffron 1 onion, chopped 1 garlic clove, crushed or finely chopped 2 tbsp olive oil 300g paella rice
PREP: 20 MINS COOK: 45 MINS SERVES 4
4 eggs 200ml single cream
tsp vanilla seed paste 1 tbsp golden caster sugar 25g butter, for frying 1 tbsp vegetable oil, for frying 4 thick, generous slices or 8 thin slices of day-old brioche 12 rashers bacon 2 bananas, sliced maple syrup, to serve
4 chicken thighs (skin on or boneless), cut in half 200g chorizo, sliced 150g raw king prawns, leave the shell on a few if you prefer Good handful of frozen peas 1 lemon, quartered (optional)
Heat oven to 220C/200C Fan/Gas 7. Put the chopped tomatoes (including juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot. Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown. Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover). Stir in any peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking to make them hot and juicy. Check the seasoning and serve the dish straight away.
PREP: 10 MINS COOK: 15 MINS SERVES 4
In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again. When you’re ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat and melt the butter and the oil together. Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked. Remove the brioche from the mixture and place on to the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife – the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices. In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.