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Cheat’s paella

25 minutes

Potato latkes with sour cream and smoked salmon

2 minutes

Pepper recipes

Roasted peppers with white anchovies

30 minutes

Vegan recipes

White Spanish sangria with ripe peaches

Vegan recipes

Patatas bravas

10 minutes

Asian recipes

Crumbed pork loin chops with kimchi

15 minutes

Cauliflower recipes

Roast cauliflower croquettes

20 minutes

White almond gazpacho with grapes and Serrano ham

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Ingredients

1/2 loaf ciabatta, crust removed
1/4 cup white wine vinegar
200 g oven-roasted almonds, skinned
2 cloves garlic, peeled
2/3 cup extra virgin olive oil, plus extra for drizzling
1 litre iced water
Red and white grapes, for serving
Serrano ham, for serving
Dark sweet sherry, for drizzling
Smoked salt, for sprinkling

Method

Tear the ciabatta into chunks and soak in the white wine vinegar.

Grind the almonds and garlic in a blender. Squeeze out the excess liquid from the bread and add to the blender. Pulse again, adding the olive oil.

Spoon the mixture into a large jug. Stir in a little iced water at a time, until you get the desired consistency. Chill until ready to serve.

Divide between four bowls. Halve the grapes and scatter over the gazpacho, top with torn ham, drizzle with sherry and olive oil and scatter with smoked salt.

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White almond gazpacho with grapes and Serrano ham

White almond gazpacho with grapes and Serrano ham

Ingredients

Method