Migas with fried Quail's eggs

This is my take on the popular Spanish dish Migas. Recipes differ from region to region; more than often chorizo is used in addition to the bacon. I've tried to adhere to a breakfasty ethos with my ingredient selection here, but the dish can be easily adapted to include chorizo. Serves 2.

6 rashers of smoked streaky bacon, chopped into small pieces

A large chunk of stale white bread

2 large garlic cloves, grated

2Tsp smoked paprika

1Tsp dried oregano

Olive oil

Salt and pepper

Fresh parsley

6 Quail's eggs

1 Tear the bread into small pieces (alternatively, give the bread a brief whizz in a food processor - not too much though, you don't want fine breadcrumbs). 

2 Fry the bacon in a glug of olive oil until crispy, then add the garlic. After a minute or so stir in the bread (you might need an extra splash of oil at this point); fry until it starts to take on some colour, then add the paprika, oregano and some seasoning. Keep on the heat until the bread is golden.

3 Serve with fried Quail's eggs and a sprinkle of fresh parsley.

Goats' Cheese, Onion and Potato Bread with Thyme

Recipe >>> Here <<<
Recipe: Delia Smith
Food styling: Selma Jeevanjee 

Wild walnut, Stilton and honey foccacia

500g Bread flour
1 ½ tsp Salt
½ tsp dried yeast
2 tbsp Olive oil
325ml Warm water
A handful of chopped walnuts
A chunk of Stilton, crumbled
2 tbsp Honey
Sea salt

Add the yeast to the water, leaving for a few minutes while you mix the flour and salt together in a large bowl. Stir the water and olive oil into the flour, using your hands to shape into a ball. Knead the dough for about 10 minutes, pop back into the bowl and cover with a damp cloth. Leave in a warm spot for an hour or so, after which (hopefully) the dough will have doubled in size. Carefully stretch out the dough into an oiled baking tray; get the damp tea towel back on the scene and put back in the warmth for a further 30 minutes.

Use your fingertips to gently make some dents all over the surface of the dough, brush with olive oil and pop into a preheated oven (180C/160C fan/gas 4) for 15 minutes. Sprinkle the crumbled Stilton and walnuts over the foccacia, then give it another 5-10 minutes in the oven. Drizzle with honey and a light sprinkle of sea salt.