Now, their latest special is a collaboration with Brindisa – UK importers of the best Spanish food and drink for 33 years. Cook fairly slowly. You want that potato to cook until soft, but not to crisp up before the inside is cooked When it comes to making a crisp sandwich it’s vital that the crisps are added last-minute for a proper crunch. And talking of potatoes, the rosemary salted chips are worth shouting about, too. They’ve been described by food critic Jay Rayner as “edible crystal meth”. or 3 slices of jamón – chopped. You could use bacon lardons if you like but don’t moan that it doesn’t taste Spanish!

Potato crisps in the lower layers are finished a little faster than the ones floating on the surface. If you are feeling REALLY lazy… then just fry a couple of eggs in a pan with some jamón… mix them together when cooked, and dollop the whole lot on top of a plate of chips. Ham, egg and chips – Spanish style! Because the crisps do not pass through any acid bath, they are much darker in colour than conventional commercial chips, however without a hint of any burnt taste.After 5 minutes, you can mix the crisps with the spices, ideally in a resealable bag. Carefully mix until you have almost no spice left at the bottom. Using bravas sauce, a Spanish spicy tomato sauce made with hot paprika, adds gentle heat as well as making us nostalgic for holidays abroad – though sitting on the Honest terrace might be the closest we get for a while. The crisps must be absolutely crunchy throughout. Remove with a perforated spoon and let it drip ideally on the grid or on a paper towel. If you’re a fan of a crisp sandwich – and who isn’t? – you’ll absolutely love what they add to the burger in terms of both texture and flavour. Chips come automatically with every burger at Honest, because, rightly, they’re not an extra, they’re an essential.

Trim the woody ends of the asparagus, then steam the spears for three to four minutes, until tender to the tip of a knife. Once your egg whites are actually white, it should be done. But if those yolks are still raw… pop it under a hot grill just for a minute for a minute or two.This Spanish recipe, huevos rotos con jamón (scrambled eggs with ham) is an absolute favourite of mine. I love potatoes, love eggs, and love jamón. “Rotos” translates directly as “broken”, which is exactly what you do to the eggs just as you serve them. This dish is so simple, yet is pretty hearty and of course it is easy to cook. We have featured this one as a treat for Maria Alejandra Lemus and Maxine Raynor Do you have a favourite dish from Spain that you would like us to feature for you? Just let us know what you like! We pride ourselves in finding the simplest yet tastiest methods for you. After all… we don’t want to spend ALL our lives in the kitchen do we?

Wash the slices thoroughly in a bowl of cold water, under the tap, until all the starch is washed away and the water is clear. Less starch on the chip surface increases crispness. The Manchego, a Spanish full fat hard cheese made with pasteurised sheep’s milk, melts beautifully and adds a unique nutty, buttery flavour. It seems best to season the chips immediately after frying, but even then the coverage is not entirely satisfactory. Sprinkle the rest of the jamon spices on top.Founded in 1988 by Monika Linton, the business started as a means to bring home the best cheese, jamón and wine Monika had enjoyed while living in Spain after university.