Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ciabatta(ContainsCereals containing gluten)
Chicken Stock Paste
Premium Baby Leaf Mix
Puff Pastry Sheet(ContainsCereals containing gluten)
Olive Oil for the Dressing
Olive Oil for the Pil Pil
Sugar for the Sauce
Preheat your oven to 200C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway. TIP: Use two baking trays if necessary, you want the chunks nicely spread out.
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Cut the ciabatta in half and then into triangles. Pour the olive oil for the dressing (see ingredients for amount) into a medium bowl, squeeze in some lemon juice and season with salt and pepper. Mix well then leave your dressing aside for now.
Heat a drizzle of oil in a medium saucepan on medium heat. Add half of the garlic and stir-fry gently until fragrant, 30 secs. Then add the passata, chicken stock paste, sugar for the sauce (see ingredients for amount), a squeeze of lemon and half the chilli flakes (add less if you don't like too much heat). Season with salt and pepper, stir to combine. Bring to a boil, then reduce the heat and simmer gently until thickened, 5-6 mins. When ready, taste and season with more salt, pepper or lemon juice if needed. Cover to keep warm and remove from the heat.
When there are 5-6 mins of potato cooking time remaining, heat the olive oil for the pil pil (see ingredients for amount) in a large frying pan on medium heat. When hot, add the chorizo and fry until it starts to brown, 1-2 mins TIP: it will release a lovely red oil which is full of flavour. Then, add the prawns, season with salt and pepper and cook for 2-3 mins. Add the remaining garlic and chilli flakes, stir-fry until fragrant, 1 min. Once cooked, remove the pan from the heat and squeeze in some lemon. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, pop the ciabatta triangles onto a baking tray. Drizzle generously with oil then slide them onto the middle shelf of your oven to toast until golden, 5-6 mins. Add the baby leaf mix to the dressing bowl, toss to coat. If you have any lemon left, cut them into wedges. Reheat the bravas sauce if necessary.
When everything is ready, spoon the gambas and chorizo pil pil into small bowls, along with all its lovely red oil (it is delicious for dunking your bread into). Sprinkle over the lemon zest. Divide the potatoes between your plates. Pour the bravas sauce over the potatoes and finish with a dollop of creme fraiche. Serve the baby leaf salad, ciabatta dippers and any remaining lemon wedges alongside. Spanish style tapas heaven. Enjoy!
If it isn't already, preheat your oven to 200°C. Halve the plums, remove the stone and slice the halves into 1cm wide slices. Pop them into a bowl and add the honey. Mix together and leave to macerate for 5-10 mins. TIP: This will soften the plums slightly.
Once the 5-10 mins is up, unroll your pastry (see ingredients for the amount of pastry you need) and place it onto a baking tray lined with baking paper. Arrange the plum slices side-by-side on the pastry sheet in a single layer. Leave the sugary liquid in the bowl - we'll use it at the end as a glaze. Bake the tart on the top shelf of your oven until the pastry is golden and the plums soft, 15-20 mins.
Ten minutes before the tart is cooked, fill a small saucepan with water about 3cm deep and bring it to a gentle boil on medium-high heat. Put the chocolate chips into a large heatproof bowl. Set the bowl above the pan of water (if the bowl touches the water, just pour a little water out - you don’t want it touching). Heat, stirring occasionally, until the chocolate has melted to a smooth liquid. Set the bowl aside. Once the tart is cooked, remove it from your oven. Spoon the sugary syrup left in your bowl over the plums as a shiny glaze. Slice it up and serve with the chocolate drizzled over and spoonful of the remaining creme fraiche alongside. Enjoy!