Chorizo, manchego and pepper muffin tin fritattas

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Muffin tin fritattas are as the name suggests- mini fritattas that are made in muffin tins! They are great for picnics, lunchboxes for work or school and even breakfast. Fritattas are an ideal go to spring or summer recipe and they can be useful to use up any vegetables or cheese that is in the fridge but has started to see better days. For this recipe I used a combination of chorizo, manchego and roasted red pepper so pack them with flavour but also to give them appealing colour. They are delicious warm from the oven or at room temperature. They can keep in a well sealed container in the fridge for a couple of days- if they’re not all devoured before then!

Ingredients- makes 12 fritattas
7 large free range eggs
1 large red onion
100g chorizo
2 large jarred roasted red peppers- chopped
130g manchego cheese
Fresh basil
Salt and pepper
Vegetable oil

1. Preheat the oven to 190c/ 170 fan. Prepare the muffin tin by lightly brushing each hole with vegetable oil using a pastry brush.

2. Peel and slice the chorizo into slices and then quarter each slice. Heat a dry frying pan and fry over a medium- high heat; fry the chorizo until golden and remove from the pan. Add the red onion in and fry until it has softened. Set aside and allow to cool.

3. Take a large bowl and crack all the eggs into it. Lightly beat them with a fork. Add the sliced red pepper and grate 100g of the manchego into the egg. Tear in some fresh basil and add the onion and chorizo. Season well with pepper and a small amount of salt.

4. Carefully use a ladle and divide the mixture between the 12 muffin tin holes. Do not fill them to the brim as they will naturally rise during cooking. Grate a little more manchego on the top of each hole and bake in the oven for around 15 minutes or until the egg has set and the fritattas are golden. Remove from the oven and set aside to cool. When cool remove the fritattas from the tin; you may need to loosen them a little by carefully running the blade of a small, flexible knife around the edge of the tin holes. Serve by themselves or with a simple salad.

Muffin tin fritattas- your answer to breakfast, lunch or dinner!

Spanish style marinaded quail with morcilla and pepper potatoes

A wonderous thing happened a few weeks ago when walking around Borough Market. We stumbled across a Spanish produce stall and morcilla jumped into my hands and propelled me towards the counter to seal the deal and I’m glad it did! Morcilla is a Spanish blood sausage which is perfect crumbled through dishes so this is when this recipe was born. I allowed two quail per person for a main meal but this recipe is easy to double as needed. I also served this with a dressed green bean side dish which is well worth a try so read on for the recipes for the quail, potatoes and beans!

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Ingredients- serves 2
For the quail
4 prepared quail
60ml sherry wine vinegar
40ml olive oil
1 1/2 tsp smoked paprika
1 1/2 tsp dried oregano
1 tsp runny honey
Salt and pepper

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For the potatoes
Glug of olive oil
250g new potatoes
1 large roasted red pepper- sliced
Handful of crumbled morcilla
Roughly chopped flatleaf parsley

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For the green beans
100g green beans- trimmed and cut in half
Glug of oil
1 garlic clove – finely sliced
1 shallot- finely sliced

1. Get started by making the marinade for the quail by combining the sherry wine vinegar, oil, paprika, oregano, honey and seasoning. Cover and set aside for at least an hour but longer if you have a bit more time.

2. Preheat the oven to 180c/ 160 fan when you are ready to get going, pop the quails in a roast dish and cook for around half an hour until cooked through and the juices run clear. During cooking I basted the quail in the excess marinade to keep them moist. I also covered them with foil for the first half of the cooking time before removing for the last part.

3. While the quail is roasting you can start the potatoes. Par boil the potatoes for a few minutes before removing and halving. If you halve them before cooking they can get a little soggy so this way round is better. Drain well and set aside as you heat a glug of oil in a frying pan. Pop the potatoes in the pan over a medium heat for 10 minutes until they are starting to become a little more tender and turning a light golden colour. Add in the pepper slices and crumble in the morcilla and cook for another few minutes. Sprinkle over the parsley when ready.

4. At this stage you can think about boiling a separate small pan for the green beans- multi-tasking at its best! The beans need to be boiled for 5 minutes and then removed with a slotted spoon before refreshing in a bowl of cold water. Reserve 100ml of the cooking water. Using the same pan, heat a small amount of oil and cook off the garlic and shallot for a minute or two before adding the reserved water and beans back into the pan. Pop the lid on the pan and cook for an additional few minutes until the beans are tender and the water has reduced. The water, garlic and shallot creates its own little kind of dressing.

Serve the quail, morcilla potatoes and green beans in warmed dishes so everyone can help themselves.

Spanish style quail with morcilla potatoes and dressed green beans- a perfect way to try morcilla!