ChurrosBy tapasonlineChurros, a type of fried dough, are often thought of as a dessert, but in Spain they are more of a breakfast item or a snack; on the go in a paper cone or in a café or specialist churreria, with coffee or thick hot chocolate. You can use a pastry bag with a star nozzle to make them or you can buy a churrera.Pollo con Calabacín y FrijolesBy tapasonlineChicken with courgette, beans and sobrasada - chicken thighs are traditional, but if you don't like bones, you can use boneless thighs or chicken fillet. The recipe uses butterbeans, but almost any bean can be used as an alternative variation.Calabacines Empanados con QuesoBy tapasonlineBreaded courgettes with cheese - whilst best served as soon as they are ready, they will actually keep for a day in a sealed container in the 'fridge, to be re-heated later. Get the largest courgette(s) you can find and If you have some powdered cheese, this will make it easier to distribute, but a finely grated hard cheese like Manchego or Parmesan should be fine.Chistorra con Pimientos del PiquilloBy tapasonlineChistorra sausage with piquillo peppers - piquillo peppers normally come in tins, but if they are not available, you can substitute a red pepper, roasted and peeled.Chistorra con PatatasBy tapasonlineChistorra sausage with potatoes and egg - this dish is similar to the classic patatas con chorizo, except for the addition of the egg. If you are making a few dishes, the chistorra and potatoes will sit happily in the bottom of the oven and the eggs can be added just before service.Chistorra a la SidraBy tapasonlineChistorra sausage cooked in cider - chorizo, especially mini chorizos, may be substituted for the chistorra in this simple, but tasty dish. It should really be made with Spanish cider from Asturias, but any dry cider will be fine.Chistorra al Pedro XiménezBy tapasonlineChistorra sausage with Pedro Ximénez sherry - a very quick and simple dish, but the flavour is sensational. I normally suggest using cheap cooking sherry, but for this you need the real thing. The aroma when the sherry hits the pan is nothing short of sublime.Carrilleras en JerezBy tapasonlinePork cheeks in sherry with Manchego mashed potatoes - pork cheeks are a surprisingly tasty offcut of meat when cooked for a long time. If you can manage to get hold of some Spanish Ibérico pork cheeks, you will taste the difference. There is no need to use expensive sherry - a fortified wine suitable for cooking will be fine. The mashed potatoes are optional, but do make a lovely accompaniment to the sauce.Berenjenas GratinadasBy tapasonlineAubergine with melted cheese and tomatoes - There are many people who think that they don't like aubergine, but that is probably because it can be tough and chewy if undercooked. This dish, however, will melt in the mouth and may come as a pleasant surprise.