This is such a simple idea. Cook eggs in loads of Spanish olive oil and drape jamon over the warm eggs which releases the aroma and makes the jamon even more delicious. Have it with crusty bread and some coffee and you could be in Malaga or Madrid!
Read MoreWhat to do when there is too much panettone lying around in the weeks following Christmas? Turn it into Panettone Summer Pudding. It takes about an hour from go-to-whoa and has the appearance of being healthy despite the amount of butter, sugar and cream. This uses about half a panettone and makes a rich, luscious, sweet bready custard with a crisp crust on the outside.
Read MoreA good tortilla should be rich, slightly wet, and tasting of good potatoes and quality eggs. We stock the best local Daylesford potatoes so you can’t go wrong there. Try using Honest Eggs. They are laid by chooks happily running around green paddocks locally, foraging for bugs and eating grass and grain protected by trusty Maremma flock dogs. This recipe takes a little time to perfect, but the secret is to help form the shape of the edges of the tortilla as the edges begin to cook.
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