Recipes & Hogs Blog
Recipes & Hogs Blog
Ibérico Chorizo, Potato & Pepper Tray Bake
by Jonathan Larrad on Oct 26 2026
Roast potatoes, sweet peppers and Ibérico chorizo. An easy supper with plenty of flavour and very little washing up.
Recipes & Hogs Blog
Rosara Artichoke & Parsley Frittata
by Jonathan Larrad on Oct 26 2026
A jar of artichokes can do much more than sit on a tapas plate. Fold them into eggs with sweet softened onion and parsley and you have a simple lunch, ready for a green salad and some bread.
Recipes & Hogs Blog
by Jonathan Larrad on Oct 26 2026
Membrillo is lovely with cheese, but it also deserves a turn in a warm pudding. Here it melts between pieces of apple, bringing a little quince sweetness to a familiar crumble.
Recipes & Hogs Blog
Warm Potato Salad with Provenzal Mackerel & Green Beans
by Jonathan Larrad on Oct 19 2026
La Curiosa Provenzal mackerel, warm potatoes and crisp green beans with a lemon dressing. A proper lunch from two good tins and a few fresh ingredients.
Recipes & Hogs Blog
by Jonathan Larrad on Oct 19 2026
Sweet Rosara piquillo peppers and a rich tomato sauce, finished with baked eggs. An easy brunch or supper, with bread for every last spoonful.
Recipes & Hogs Blog
Roast Squash with Black Garlic Manchego & Walnuts
by Jonathan Larrad on Oct 19 2026
Sweet roast squash, savoury black garlic Manchego and a little walnut crunch. A simple autumn dish that makes a good cheese go a long way.
Recipes & Hogs Blog
Warm Chickpeas with Blistered Tomatoes & Ibérico Chorizo
by Jonathan Larrad on Oct 16 2026
Rosara chickpeas, sweet blistered tomatoes and a little Ibérico chorizo. A simple Spanish lunch ready in 25 minutes, with good bread for the juices.
Recipes & Hogs Blog
by Jonathan Larrad on Feb 18 2026
Fabada Asturiana is one of Spain’s most iconic and comforting dishes, born in the lush region of Asturias in the north. At its heart are large, creamy white beans gently simmered with chorizo, morcilla, and cured pork until the broth turns rich, silky, and deeply flavourful. It is a dish built on patience rather than complexity, where time does the work and simple ingredients shine. Traditionally enjoyed during colder months, fabada is generous, rustic, and deeply satisfying. Serve it with good bread and allow it to rest before eating. Like many Spanish classics, it is even better the next day.
Serves 4 to 6
Ingredients
• 500g dried fabes or large white beans• 4 Chistorra chorizos• 2 morcilla iberico• 150 to 200g pancetta or cured pork belly• 1 small onion, whole and peeled• 2 cloves garlic, lightly crushed• 1 bay leaf• 1 teaspoon sweet Spanish paprika• 2 tablespoons Spanish extra virgin olive oil• Salt to taste• Water
Method
Soak the beansPlace the beans in a large bowl and cover generously with cold water. Soak overnight, at least 10 to 12 hours.
Start gentlyDrain the beans and place them in a heavy pot. Add the chorizo, morcilla, pancetta, onion, garlic, bay leaf, paprika, and olive oil. Cover everything with cold water by about 2 to 3 cm.
Bring slowly to a simmerHeat gently. Do not boil aggressively. As soon as it begins to simmer, skim off any foam. Keep the heat low so the beans cook slowly and evenly.
The traditional “shock” methodIf the liquid reduces too much during cooking, add a small splash of cold water. This traditional technique helps keep the beans tender and creamy.
Cook patientlySimmer very gently for 2 to 3 hours. The beans should be soft but intact, and the broth rich and slightly thickened.
Rest before servingRemove the onion and bay leaf. Slice the chorizo and morcilla. Let the stew rest for 20 to 30 minutes before serving. Fabada is always better once it has settled.
Serve warm, ideally the next day, with good bread and nothing else.
Recipes & Hogs Blog
by Jonathan Larrad on Jan 12 2022
Migas is a traditional Spanish dish, originally introduced by shepherds as a breakfast dish to make use of leftovers. The name ‘migas’ translates to ‘crumbs’ in Spanish, because the main ingredient in this recipe is breadcrumbs, ideally from day-old bread. It is the perfect way of using up yesterday’s bread in a very tasty way! We love having this for a comforting winter brunch.
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