Garlic pork pintxos 8 wooden skewers
600g trimmed pork fillet cut into thin slices
2 teaspoons honey
1 tablespoon sherry vinegar
3 cloves garlic, minced
3 tablespoons oil
Salt Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through. Patatas Bravas Tomato sauce
2 shallots chopped
1 clove garlic, chopped
2 tablespoons oil
300g new season local tomatoes, halved
½ teaspoon smoked paprika
½ teaspoon cumin seeds
¼ teaspoon good quality dried oregano
25ml sherry vinegar Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week. 1kg new potatoes, scrubbed and cut into 2cm dice
2 sprigs rosemary
Oil for cooking
Salt to season Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.