Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
I simply roasted any vegetables I had, they go well with fish or meat. The key is the dry roasted almonds on top to give an unusual and surprising crunchy texture.
Carrot (small), Parsnip, Red cabbage, Salt, Maple syrup, Dried thyme, Olive oil, Sliced almonds
You can easily make this on toast if you don't have pitta bread. It's quick because you're using store-cupboard ingredients, and the kids love the sweet sauce!
I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...
