Meanwhile sprinkle the saffron into half the hot stock and leave on one side to infuse for a few minutes. Add the chorizo to the original pan, lay slices of pancetta over the top and cook until crispy. Mix in the onion and garlic, and cook until soft. Then add the smoked paprika, rice and infused stock, stirring occasionally. Once the rice is cooked (about 20 minutes), stir in the rest of the stock. Throw in the parsley stalks, peas and prawns, and cook for a further 10 minutes. Then add the cooked chicken and sprinkle with chopped parsley leaves. Serve with lemon wedges. Chef’s tip: Try to use as much fresh seafood as you can find to make it a true, authentic paella, such as adding 500g mussels and 2 small squid (halved and scored) to the paella with the prawns and peas. Cover with foil and leave to cook for the last 10 minutes. 44 Pannacotta with Caramelised Oranges Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 70ml milk 2 x vanilla pods (scored with a knife and seeds removed and reserved), Or 1 x Teaspoon of vanilla extract Finely grated zest of one orange 375ml double cream 1½ leaves gelatine, soaked in cold water until softened 75g icing sugar 3 oranges 4-6 tablespoons sugar Method Put the milk, vanilla pods, vanilla seeds, orange zest and half the cream into a small pan and slowly simmer for 10 minutes. Remove from the heat and stir in the softened gelatine. Allow to cool for 5 minutes, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods. Whip together the icing sugar with the remaining cream, and then mix the two cream mixtures together. Divide into 4 serving moulds or you can use espresso cups. Cover with cling film and chill for at least an hour in the fridge. Peel the oranges using a knife and cut into 1cm thick slices. Sprinkle with the sugar and place on a baking tray. Caramelise under a hot grill or using a blowtorch until golden brown. Turn out your panacottas by dipping the moulds into hot water for 10 seconds or serve straight from the espresso cups. Turn out on a plate and serve with slices of the orange and some of the caramel juices. Nutrition Info (per serving): 640 calories, 46 g fat. 45 Pappa al Pomadoro Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 800g red and yellow cherry tomatoes 400g canned plum tomatoes 3 garlic cloves, peeled 10 tablespoon extra virgin olive oil 275ml water or chicken stock ½ Fougasse, base removed 2 handful green or purple basil Maldon salt and freshly ground black pepper Method Blanch the tomatoes and start to fry the garlic in a hot pan with a couple of tablespoons of olive oil. Throw in all the tomatoes. Bring to the boil then simmer gently for 20 minutes. Break up the tomatoes with a spoon and add the water or stock. Tear in large thumb-sized pieces of Fougasse and simmer again for 10 minutes adding more water if needed. Remove from the heat and add the torn basil leaves.