Ahem, sorry about that

Having listened to this two part report from the food programme, we’ve been eating a lot more beans at home.

Sunny Sunday in Frigiliana

This is a nice bean stew that may or may not be “authentic” but uses Spanish flavours and since I’m in Spain cooking it with things I bought here, I’m claiming its authenticity.

Vinegary rabbit is not everyone’s thing

Umbrian Rabbit is from The Classic Food of Northern Italy (Anna del Conte). I love it but the vinegar hit, and the rabbit for that matter, are not to everyone’s taste so I’ve adapted it by using chicken instead of rabbit and wine instead of vinegar. It’s worth trying the original though.

I said a hip-hop, the hippie, the hippie to the hip, hip-hop…

Ok, that’s enough of that!

“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."

You were only supposed to blow the bloody doors off

My grandson’s favourite thing in the world!

Heads and tails, heads and tails…

Potatoes and bacon with wine, cream and cheese. And not just any old cheese - it's Reblochon!

You can make this as a side dish (this recipe) or you can beef it up a bit with chicken and make it almost like a fish pie (a bit more wine and cream) with the potatoes on the top of a creamy chicken and bacon base

Super-easy, even if it does take a week.

Make a brine, put some brisket in it, forget for a week and then simmer it. How hard can it be?

Named after one of Meg's school friends, its a bit like coq au vin but tarragon gives it a lovely fresh lift

Do this in a heavy-bottomed casserole and if you can get chicken with skin on so you can roast it and get it lovely and crispy on the outside and gives the stock a lovely flavour. Whole legs are good but if you don't like bones then skin-on breasts are ok

To do this properly, 1lb of spuds to 1lb of butter. Not healthy but who cares?

Seems silly even putting this is in – how hard can it be, right? Just boil the potatoes – it doesn’t really matter what type but, again, floury makes your job easier.

Eggs Benedict in a crispy edible bowl

This is taken from a recipe by Rachel Khoo and is lovely. It looked a bit easier when she did it using french sliced loaf which looked a but bigger but it works.

Made it up before I knew it had a name. Not authentic but it went down well

I couldn't anything I fancied in the Mexican cookbook - seems like all the veg had cheese and/or bread of some sort so I thought about ratatouille with Mexican flavours instead. The Spanish do something called Pisto but it's very tomato-ey and I wanted it a bit less gloopy

Mmm… stale bread salad

Wait...what?!

Beef in loads of soy sauce. It’s lovely.

But, do as I say, not as I do!

Chicken and wine - them Frenchies know what they're about!

Not the best picture in the world I'll grant you but a lovely thing

If it looks like a duck, walks like a duck . . . fry it!

Duck is fatty but only really in a single thick layer between the skin and flesh – the meat itself is rich but lean. Get the fat out and use it for something else (Roasties)

Don’t use cheap Lager, Not just for this, it's a general rule.

Beef in beer, Guinness works well or anything brown. You can adapt it with Pork and Cider for a nice change

There’s a chemistry...

So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.

Indonesian-ish Fish Curry

Charmaine Solomon wouldn’t necessarily agree

Because it’s French

But it’s more patriotic than what we now see every day

I'm not a great fan of Salmon but this recipe just works!

Like every fish recipe it's easy to lose your nerve and keep it in for too long. You'll learn how you like it after you've done it a couple of times but this really works

Fried leftovers! Fantastic!

Fish on toast is the best thing in the world

Well, you know...but this is fabulous!