Minty: Now it's time for some serious Spanification. Add a couple of Manzanilla olives. Some jamon serrano. Salchichon. Judias Verdes. And a splash of Jerez vinegar. Spanish sherry wine vinegar, aged in oak casks for eight Spanish years, which are slightly longer than English years because of the siesta. I said that to Jose Luis once, but he didn't get it.
Swish a soft summer-duvet of batter into a roasting pan aching with gourmet lard. Aga-bake for five minutes at an unrelenting two-twenty degrees till the duvet has set. Flourish the chorizo and swish the remaining batter. Aga-bake for a further treinta minutos. And there you have it, Crapos en el Bujo. The toad is well and truly in the hole. A bit like Jose Luis. (You need your sense of humour in times of grief, I always think.)
To follow, another twist on traditional English comfort food, dedicated to Simon's Nanny O'Rourke. This time, Spotted Dick.
Make a Spotted Organic Dick in the usual way. But use Irish soad bread for the breadcrumbs.
The result? A Quill and Tassel classic. Spotted Mick.
