Here are the recipes from Friday night... Spanish Chicken Stew Feeds four 1 tablespoon oil 150g chorizo - chopped into little cubes 1 onion - finely chopped) 1 teaspoon paprika (more to taste if required) 2 teaspoons spanish paella herb mix (if you can get it but not essential) bag spinach leaves - chopped 400g tin chopped tomatoes 1 tablespoon sundried tomato paste 1 400g tin chopped tomatoes 1 400g tin chickpeas Cooked chicken shredded salt and pepper rice Heat the oil in a pan (I always use a wok) and when warm add the chorizo. Heat until the oil starts coming out of the chorizo and then add the onion. Turn heat down and cook for 15 mins without colouring the onions. Keep adding water if it looks like it's catching. Then add the paprika and paella herb mix if using and cook for one minute. Add spinach, tomatoes, tomato paste, chickpeas and enough stock to cover everything, bring to boil and then simmer for 30 mins. If you're making it at home, it's nice to take a third of the mixture out and puree it in a blender before returning to the pan to thicken the sauce a bit but not essential for the van! Add the chicken, add more stock and more paprika if it needs it, add salt and pepper and heat through. Serve with rice and grated cheese (manchego to be authentic but anything will do). Chocolate fudge peanut bananas 175ml double cream 100g milk chocolate broken into squares 100g smooth peanut butter (about a third of a jar) 3 x 15ml tablespoons golden syrup bananas - one per person packet salted peanuts Put the bananas in their skins on the fire. Heat the cream, chocolate, peanut butter and golden syrup in a pan until all melted together. When banana skins are black all the way round, take off fire and peel. Serve with dollop of fudge peanut sauce, add cream if desired and sprinkle with salted peanuts (strange but makes the dish).