Mackerel wrapped in bacon

Simple stuff this but tasty nevertheless.  I made it more difficult for myself by buying a whole mackerel and filleting it myself - got to say I was pretty pleased with the result.  I do think my confidence in this kind of thing has increased massively over the last couple of years and would recommend that any under confident cook works their way through a book as a way to improve.

Chickpeas, tomato, spice and spinach; a thick but light chickpea soup-stew

I wanted to stretch this to 3 servings and make it more stew than soup and so added an extra can of chick peas, a good teaspoon of chilli flakes and a little more stock.  This was surprisingly good, so good there were no complaints from my audience - the fussy daughter included!  This will enter my regular repertoire as it is a really easy cheap vegetarian dish. 

Steak sandwich, buttery greens

My greens of choice here were pak choi due to the unavailability of spring greens. I love pak choi anyway so I'm sure that this simply enhanced the experience.  Delightfully simple food but immensely satisfying.

Morcilla burger. Dark blood pudding, white baps

I felt it unnecessary to subtitle this amazing burger at it may put some people off making it, but subtitled it is and so remains here.  Morcilla is the king of black puddings and my go to choice in a tapas bar.  I'm very fortunate in the area I live to have not one, but 2 amazing delis and it was in one of these that I found the genuine Spanish morcilla.  My only criticism of this burger is that I couldn't really taste the pork and if I make it again, which I surely will, I'll reduce the morcilla by half.  

Pork belly, pistachios and figs

This could have been slightly better had I stood the pork up at the outset as I think Nigel intended, but my tray was too big and I thought the stuffing would fall out - so, I laid them on their side, the consequence of this being substandard crackling.  Still delicious though, still delicious.  The stuffing element was superb. 

Chicken breasts with taleggio

What's not to like here?  Flavourful melting cheese, fat organic chicken breasts and beautiful Parma ham.  I skewered my chicken to hold the shape of the breast with the cheese inside.  Actually, I do have a comment on this recipe in that the skin looks decidedly pale, even after 25 minutes in the oven, so when I next make this I will quickly fry the skin side before wrapping the Parma ham round.  Beautiful dish this though nevertheless.