Posts tagged with "starters & small plates"

Tortilla de patatas is a thick Spanish potato omelette with a creamy centre. A well-oiled 24 cm carbon steel pan gives it the right depth and releases it when it is time to flip.

Chanterelles need space and high heat. A deep carbon steel pan takes a whole basket at once, so the mushrooms fry instead of stewing in their own juices.

Ready in fifteen minutes and straight from the hob to the table. Set the pan down, bring out the bread and let everyone dip in.

Tortilla chips, spiced beef mince and melted cheese in layers, baked in a round enamel dish and topped with fresh salsa. The dish goes straight to the table for everyone to dig in.

Air-dried ham, salami and three cheeses with grapes, plums, olives and crackers, arranged on a wooden chopping board. An easy way to treat guests over Christmas and New Year.

Small yeasted buckwheat blinis, cooked seven at a time in the plett pan. The cups give round, bite-sized blinis, just right for a spoonful of crème fraîche and roe.

Raw shell-on prawns steam in minutes in a hot pan under a glass lid. The shells flavour the juices, and through the glass you can see exactly when the prawns turn pink.

The French classic: butter-fried bread with Dijon mustard, ham and Gruyère, topped with béchamel and grilled until golden. Served hot on an enamel plate.

Bacon, mushrooms and toast all on the same griddle, topped with melted cheese. The long cooking surface takes eight slices at once, and the bacon fat gives the bread a crisp crust.