Tapas on the EGGspander

Name: Tapas on the EGGspander
Ingredients: 50ml whole milk; 150ml fresh vegetable stock; 85g butter, plus an extra knob; 120g plain flour; Sea salt and freshly ground black pepper; 75g manchego cheese, grated; 150g morcilla, chopped; 1 apple, peeled, cored and finely chopped; A sprinkle of caster sugar; 150g dry breadcrumbs; 2 large free-range eggs, beaten; Olive oil for frying; Olive oil; 1.2kg spinach; 200g soft blue cheese, crumbled; 100g toasted pine nuts; Sea salt and freshly ground black pepper; A good grating of fresh nutmeg; 1 free-range egg, beaten, to glaze; 500g plain flour, plus extra to dust; 200g cold unsalted butter, cut into cubes; 1 tsp fine sea salt; 1 free-range egg; 75ml cold water; 2 tsp white wine vinegar; 1 free-range egg yolk, beaten; A splash of olive oil; 900g floury potatoes, peeled and cut into bite size chunks; Flaky sea salt; 3 tablespoons olive oil

Tapas on the EGGspander

By Big Green Egg

The EGGspander comes into its own as a way of reheating several dishes simultaneously. Never is that more useful than when cooking tapas for a party!