Angela’s tapas – prawns, cod fritters, clams, padron peppers and chorizo
By Angela Hartnett From Saturday Kitchen Ingredients For the prawns 16 red carabinero prawns, head and shell on 4 tbsp olive oil For…
chorizo
Roast cod with chorizo, fennel and saffron aioli
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 250g/9oz cod pieces 2 tbsp olive oil, plus extra 150g/5½oz chorizo 4 small onions, quartered few sprigs thyme…