Migas with fried Quail's eggs

This is my take on the popular Spanish dish Migas. Recipes differ from region to region; more than often chorizo is used in addition to the bacon. I've tried to adhere to a breakfasty ethos with my ingredient selection here, but the dish can be easily adapted to include chorizo. Serves 2.

6 rashers of smoked streaky bacon, chopped into small pieces

A large chunk of stale white bread

2 large garlic cloves, grated

2Tsp smoked paprika

1Tsp dried oregano

Olive oil

Salt and pepper

Fresh parsley

6 Quail's eggs

1 Tear the bread into small pieces (alternatively, give the bread a brief whizz in a food processor - not too much though, you don't want fine breadcrumbs). 

2 Fry the bacon in a glug of olive oil until crispy, then add the garlic. After a minute or so stir in the bread (you might need an extra splash of oil at this point); fry until it starts to take on some colour, then add the paprika, oregano and some seasoning. Keep on the heat until the bread is golden.

3 Serve with fried Quail's eggs and a sprinkle of fresh parsley.

Peak

Food styling: Cassie Best
Prop styling: Sue rowlands

Forager's cookcard #2: Dulse

There are so many edible species of seaweed to be foraged on our shores - dulse is probably my favourite. Eat this frittata piping hot just after cooking - or let it cool, pop it in the fridge, and eat the next day.

Dulse frittata
A large handful of dulse fronds, roughly chopped
1 Onion, sliced
1 Garlic clove, grated
A small sprig of Rosemary, finely chopped
400g Cooked new potatoes, sliced
4 Eggs
Salt & pepper
Olive oil

1 Fry the potatoes in an oiled non-stick pan until they start to crisp up. Add the Dulse, onion, rosemary and garlic, then keep stirring on a low heat for a further 10 minutes.
2 Beat the eggs in a bowl. Season, then put to ones side.
3 Try to space everything out evenly in the pan, then pour in the beaten eggs. Let the frittata cook for 7-10 mins on a low heat, then pop the pan under the grill for a few minutes to cook the top.

Peck