Recipes with Spanish ham

Four ham, brie, pear and rocket sandwiches. Toast the bread first and add the filling afterwards to keep the contrasting textures.

Asparagus, potato and onion blended into soup for four, with ham at serving. Remove fibrous ends and adjust the texture without cream.

Broccoli and onion omelette for four with cured ham at serving. Drain the vegetables and cook the centre through for firm slices.

Green beans, carrot, peas and artichokes in a stew for four. Add vegetables in stages and finish with cured ham off the heat.

Green beans for four with fully set poached eggs and ham added at serving. Quantities and batch preparation in about 30 minutes.

Pasta for four with mushrooms, a milk-based sauce and cured ham added at serving. Quantities and cooking order for a sauce without cream.

Twelve skewers for four with cured ham, mozzarella, tomato and cucumber. Quantities and no-cook assembly for a 15-minute appetiser.

Carrot, cauliflower, leek and potato blended into soup for four. Quantities, texture adjustments and cured ham added at serving, without cream or stock cubes.

Red and yellow tomatoes, burrata, basil and cured ham in a salad for four. Quantities, assembly order and a simple dressing, ready in 15 minutes.

A salad for four with goat’s cheese, pear, walnuts and cured ham. Keep the dressing separate and assemble at serving time for crisp leaves and fruit.

Spanish country-style salad for four with boiled potatoes, hard-boiled eggs, vegetables and ham. Dress warm potatoes and mix gently.

Spinach, browned courgette, ricotta and cured ham for four, with lemon dressing and warm vegetables that will not wilt the leaves.