Rick Stein's Spain: 140 New Recipes Inspired by My Journey Off the Beaten Track

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With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country. Meanwhile, put the egg yolks and whole eggs into a mixing bowl and whisk together. When the orange juice comes to the boil, turn down the heat slightly and simmer rapidly for 2 minutes. Pour the mixture onto the eggs, stirring, then strain through a fi ne sieve into a large jug.

Heat 2 tablespoons of the olive oil in a large cazuela or shallow flameproof casserole. Add the whole garlic and the slice of bread and fry over a medium-high heat for 2 minutes, turning once, until golden brown. Lift out and leave to drain and cool. Remove the meat from the pan, add 2 tablespoons of oil and the shallot, garlic and pimentón and fry for 5–6 minutes until the shallot is soft. Meanwhile, grate the halved tomatoes, pressing the fleshy, cut face of the tomato against the grater. (As you grate each tomato half, the skin will fl atten out and be left behind.) Discard the skin. Grease a large ovenproof dish or shallow casserole and pour in the tomato sauce. Scatter over the peas and green beans. Break the eggs into the sauce. Arrange the chorizo slices around the eggs and the red pepper strips over and around the eggs. Season with salt and pepper.Heat the oil in a frying pan or shallow casserole over medium-low heat and cook the onion and garlic until soft, 5 to 10 minutes. Add the ham and the pimentón picante, fry for 3 minutes, then add the chopped tomatoes and tomato paste. Break the bread into a small bowl and sprinkle with the lemon juice and 1 tablespoon of water. Leave to soak for 5 minutes. Drop the sliced serrano ham into a food processor and process using the pulse button until finely chopped. Bake until the egg whites are set and the yolks still soft, about 8 to 10 minutes. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan. Scatter the chopped parsley over the dish and serve with griddled bread.

Drain the soaked beans, put them in a pan with plenty of cold water, bring to a simmer and cook gently for 1½ hours or until tender. Drain and set aside. Blanch the green beans in boiling salted water for 2 minutes. Drain and refresh. Set aside with white beans. Finely grate the zest from 2 of the oranges, then squeeze the juice from them all and measure 400ml into a pan. Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.Heat half the olive oil in a large frying pan over a medium heat. Add half the meatballs to the pan and fry for 2–3 minutes, shaking the pan every now and then, until nicely browned all over. Lift them out onto a plate and set to one side. Repeat with the remainder of the meatballs, using the rest of the olive oil. Preheat the oven to 160C/gas 3. Put six 175ml pudding basins or eight dariole moulds into a small roasting tin and bring a kettle full of water to the boil.

Spoon onto a plate, leaving behind as much of the oil as you can, and set to one side. Add the onion and 2 tablespoons more of oil if necessary to the pan and fry for 7 minutes, stirring regularly to avoid caramelizing the onions, until they are soft and sweet. Return the potatoes to the pan and, using a fork, mix together well with the onions, then arrange the ingredients in an even layer over the base of the pan. Break the eggs into a bowl, season with ¾ teaspoon of salt and whisk together well to slightly aerate them. Pour them over the potatoes and onions and cook over a medium-low heat, lifting the mixture here and there every now and then to allow the loose egg to run underneath, for 6–7 minutes or until almost set but still slightly soft on top. Release the omelette from the sides of the pan with a knife and carefully slide it out onto a large plate.