Kale with bacon and apple

Salty bacon, kale, wild fennel seeds and sweet caramelised apple slices. I love this on so many levels...

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.

Lentil and bacon soup

Recipe: Caroline Hire
Food styling: Val Barrett
Recipe >>> Here <<<