Carbonada (Serves 14)       

2 large onions, roughly chopped

4 large cloves garlic, chopped

6 Tbsps olive oil

1½ kilos cubed chuck steak

½ kilo tomatoes, roughly chopped

1 Tbsp tomato puree

1 litre beef stock

Bouquet garni

(6 parsley stalks, 3 bay leaves, sprig of thyme tied together with string)

Heaped tsp oregano

Salt and pepper

750g peeled and cubed sweet potato

1 kilo peeled and cubed potato (use a waxy one, such as marfona)

750g peeled and cubed pumpkin (or butternut squash)

2 x 300g tins sweetcorn, drained

2 corn cobs, cut into 2cm rounds

3 x 400g tins sliced peaches in fruit juice, drained, juice reserved

Soften onion and garlic in the oil over medium heat, but do not brown.  Transfer to a plate.  In the same oil, brown the meat (you may need to do it in several batches).  Put meat, onions, tomato puree, tomatoes, stock, bouquet garni, oregano, moderate salt and lots of freshly ground black pepper.  Bring to the boil, cover and simmer for 1 hour or until meat is tender.  Now add sweet potato, potato and pumpkin, with a little more stock if needed, bring back to the boil, cover and simmer a further 20 minutes. [It is best to cook to this point a day ahead, then reheat before finishing as follows: ] Add sweetcorn, corn cobs and peaches, simmer 15 minutes more.  Remove bouquet garni, check seasoning, add a little of the peach juice if liked. 

Serve with country-style bread, and a simple salad of lettuce, tomatoes and a little onion dressed with an oil and vinegar vinnaigrette – nothing fancy!

Torta Pascualina (Serves 8 generously)  Origin Argentina

Pastry:

500g plain flour

5 Tbsp fruity olive oil

Pinch of salt

Enough water to make a soft, pliable dough

Filling:

2 Tbsp butter

1 onion, finely chopped

2 cloves garlic

1 kilo bag frozen spinach, defrosted, drained and chopped

Handful dried forest-mix mushrooms, soaked and chopped

Salt and a pinch of pepper

1 kilo ricotta or home-made white cheese from 4 pts whole milk

(in a large pan bring the milk to boiling point with a large pinch of salt – when it starts to boil take it off the heat and stir in 4-5 Tbsp lemon juice – the milk should curdle immediately.  Line a colander with a clean wet teatowel or double layer of muslin, put in the sink and pour curds and whey into it slowly – fold cloth over and press gently to squeeze out whey, leave to stand and cool until needed.)

4 Tbsp grated parmesan

Pinch of dried marjoram

4 hard-boiled eggs, peeled and halved

Make filling:

Fry onion, garlic and mushrooms gently in butter – when golden add the spinach, season and sauté briefly.  In a bowl mash together the ricotta, ½ grated cheese and the marjoram.  Stir in the spinach mixture and leave to cool.