AS featured in the Moro Cookbook, by Sam and Sam Clark
Recipe supplied by Maxine Findlay, El Gecko Hotel & Restaurant
SERVES: 4
PREP: 10 mins
COOK: 10 mins
Qucik and easy to prepare

AS featured in the BBC Good Food Magazine Summer Entertaining
Recipe supplied by Maxine Findlay, El Gecko Hotel & Restaurant
SERVES: 6 as a starter or 12 as a nibble
PREP: 15 mins
COOK: 10 mins
Easy to prepare and suitable for vegetarians

THIS Spanish technique of baking fish in a thick layer of salt is not only quite theatrical, it will also give you the most perfectly cooked fish ever. The salt is there to create a little kiln or oven around the fish so don't worry; you won’t be eating any of it. Make sure the fish isn’t scaled because the scales help keep the moisture inside the fish as it cooks. This is a great principle. Obviously sizes of fish and temperatures of ovens vary but as long as you keep an eye on things and test the fish before removing the salt, by inserting a knife into it and touching it to your lip, you should be just fine.

WHEN the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking.  Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store or supermarket for the jarred beans. Spanish beans are like the Bentley of beans so although they cost a bit more than the tinned ones they make all the difference.