37 18 APRIL 2024 Photograph: S:E Creative Studio, Manish Doolabh Bestselling Irish author and devotee of cheese and onion crisps Marian Keyes is this week’s guest on Waitrose podcast Dish. Over a carrot tarte tatin made with rose harissa and maple syrup, she tells hosts Nick Grimshaw and Angela Hartnett about what drove her to start writing, her talent for procrastination, why her 92-year-old mother is her ercest critic (she doesn’t like the racy bits), and her passion for Ottolenghi’s hasselback beetroot. Nick and Angela also debate the merits of aeroplane food. waitrose.com/dish DISH UNLOCKS MARIAN’S FAVOURITES Savvy cooks know that clever ingredients stashed in the freezer make weeknight meal dilemmas melt away fast. Frozen Cooks’ Ingredients Garlic & Herb Butter (INTRO OFFER £2.75/200g, £3.50 from 8 May, selected stores) can add a restaurant-quality finish to fish, chicken or steak without lifting a knife. Its butter, punchy garlic and fragrant herbs also make the best homemade garlic bread. Cold comfort What’s hot There’s a new craze in cob-eating. Corn ‘ribs’ were once only seen in high-end restaurants – they’re thought to have rst been served at New York’s Momofuku – but frozen Corn Ribs from Waitrose (INTRO OFFER £2/500g, £2.50 from 8 May, selected stores) are simple to prepare at home, as they’re roasted from frozen in half an hour. Add a little smoked paprika and a drizzle of melted butter, then enjoy. Corn ribs What’s hot “To appreciate the complexity of the cooking of Andalusia, we need to go back in time to understand the legacy left by di erent cultures,” writes María José. It’s a subject she knows a lot about – the Glen ddich Award-winning writer has been ying the ag for regional Spanish food since her rst book, 35 years ago. Foremost among these in uencers are the Moors, whose seven-century rule is responsible for much of the region’s distinctiveness. It’s evident in María José’s arroz con pollo recipe – rice and sa ron were introduced from North Africa. So were oranges, which feature in a Granadan salad with salt cod, black olives and boiled eggs, and almonds, which avour an anise-scented tart from Huelva. For many UK visitors, Andalusia’s most striking culinary feature is tapas. María José includes familiar dishes and lesser-spotted o erings, from her tortillitas de camarones (shrimp fritters from Cadiz) to fried aubergine slices with molasses. Cocina de Andalucía María José Sevilla This 1972 classic is like a Spanish equivalent of Italian culinary bible The Silver Spoon. It has been published in English before, under the title 1080 Recipes. But with copies selling for more than £250, this re-release is timely. As the original name attests, it brings together more than 1,000 recipes – simple and hearty family cooking from across Spain, including a Galician stew of ham, beef shin and haricot beans in the west and a Catalan seafood deua in the east. It ticks o many of the cornerstones of Spanish food, from gazpacho, ham croquetas and tortilla Española to patatas bravas, minced beef albondigas and paella. This version has been updated by Inés, author Simone’s daughter. There is also a new section of recipes from leading chefs, which includes a pan-fried chicken with romesco sauce from José Pizarro, and Malaga raisin ice cream from Moro’s Samantha and Samuel Clark. Spain: The Cookbook Simone and Inés Ortega SPANISH COOKBOOKS
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