Spanish
Spanish
Tapas-style Tofu Fritters with tomato and olive oil
The kind of Spanish plate you make on repeat. tomato and olive oil, a proper crisp, and a...
Spanish · Dessert
Sherry and almond Pork Crumble
This Spanish Crumble leans on sherry and almond to do the heavy lifting. We slow-cook the Pork for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Spanish
You might also cook
Spanish 
Spanish
Members
Spanish
Spanish Lentil Bowl
This Spanish Bowl leans on piquillo pepper to do the heavy lifting. We char the Lentil for real...
Spanish
Members
Spanish
Lentil Roast in piquillo pepper
A sun-baked take on Lentil Roast, built on piquillo pepper and finished the way we like it....
Spanish
Spanish
Pork Gratin in saffron
Weeknight-friendly Pork Gratin with the saffron we come back to again and again. Big flavour,...