Ingredients

2 large chicken breasts, skinned and flattened
2 oz melted butter
1 clove of garlic, crushed
½ tbsp fresh oregano
8 slices of Jamon Serrano
Salt and freshly ground black pepper

Method

Flatten each chicken breast between two pieces of cling film

Mix together the butter, garlic, oregano, salt and pepper and divide into two. Spread some over each of the chicken breasts. Lay 4 slices of Jamon Serrano on top and roll up each escalope, ensuring the sides are tucked in – secure with a cocktail stick.

Transfer to a baking dish, brush the remaining flavoured butter over the outside of the rolls and cook in a preheated oven set to 180 degrees Celsius for 20 minutes, turning occasionally

Remove from the dish, cut each piece into rounds and place in a serving dish

A light meal or side dish, these beans are simple but exceptionally tasty.

Ingredients:
Olive Oil
2 handfuls of Dwarf Beans,
2 tomatoes, diced
1 Onion, sliced
1 Clove Garlic
1 Slice of Jamon Serrano / Lonchego [or any you like]

Method:

• Heat some olive oil in a pan, throw all the ingredients in and lightly fry for around ten minutes until beans are done to your liking. Season with Salt & freshly ground black pepper. Its that simple.
  

I first had Croquetas de Jamon when I was on holiday in Nerja, Spain – granted back then they were of the store bought frozen variety but my god they were so very good!

They were filled with Jamon de Serrano, a wonderful cured Spanish Ham (one of their greatest exports in my humble opinion). We would have them with a simple tomato salad for lunch. The salad would be drizzled with olive oil, sherry vinega and a light dusting of salt and pepper. Good things sometimes are the most simple.

Ingredients

2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamon serrano or other dry-cured ham, finely chopped
Salt
2 eggs
2 tablespoons fine dried bread crumbs

Preparation

Lightly oil a shallow 8-inch square dish.

In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.

Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the bachamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Usina slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

When all the croquettes are fried, arrange on a platter and serve immediately.

Baked Eggs encased in good ham is a real favourite of mine – done simply on a morning with cursty warm bread.

Or this slightly more hearty cheesy version for a light lunch of tea. They are always a welcomed favourite in our household.

Ingredients

1 packet of good ham
4 Organic eggs
Wedge of Cheddar
Wedge of Parmesan
4 small cubes of butter [optional]
Salt & Pepper
Olive Oil

Instructions

Make 4 individual or one large. I prefer using 4 small individual dishes.

1. Lightly oil the dishes. Layer ham round the sides of each, ensuring it fits snugly like a pasty case
2. Crack one whole one egg in each dish. Trying not to break the yolks
3. Grater a small amount of cheddar and parmesan onto each egg. Add a knob of butter [or not if you prefer]. Season
4. Place in an preheated overn [200c] and cook for around twenty minutes, or until eggs are cooked.
5. Serve with warm crusty bread

2 cups good quality mayonnaise
Pinch Saffron Threads steeped in 1 tablespoon of hot water
1 lemon, juiced
2 pounds of potatoes, peeled and cubed
Salt & Pepper
3 tablespoons of Olive Oil
1 Spanish Onion, diced
1 red chilli, diced
1 cup chopped Serrano Ham
1 cup Peas, frozen and thawed
1/4 cup choppped flat parsley

1. Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor, season, to taste with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture
2. Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 mins]. Drain.
3. Saute onions and chilli. Add the potatoes and fry until edges are crispy and brown. Transfer to mixing bowl.
4. Add ham, peas and parsley. Toss lightly to combine.
5. Gently fold the saffron mayonnaise into the potato salad, taking care not to break the cubes