I’m not a lover of seafood, so when I make anything with fish or shellfish, it’s a treat for Mr Greedy. This is such a popular tapas dish that I had to make it for him – plus, it’s so easy! A couple of minutes prep to slice the ingredients is all you need.
Who doesn’t love tapas? With so many options, there’s something for everybody. I made a selection of tapas for myself and Mr Greedy to share last weekend, and this is the recipe I used for Croquetas de Jamon, adaped from Felicity Cloake of The Guardian’s original. Anybody who follows the blog regularly, you may notice a recurring theme: I love croquettes. Meat, potato, cheese – you name it, I love to cook it and shove it in my greedy gob. These are right up there as one of my favourites – the bechamel has such a warming, creamy flavour, and the ham provides the substance.
After I went to the butchers yesterday and bought a couple of lamb shanks, I spent some time trying to think of an interesting way to cook them. Some obvious cuisines came to mind, but one I cook rarely is Spanish. Not only that, but I can’t say I’ve ever had Spanish-style lamb!
This was really easy to make, you just have to account for the cooking time – the only way to cook lamb shanks is low and slow. It’s a low cost yet fresh dish, which is so hearty and filling.