Pringas recipe
 Pringas is a Spanish dish, similar to pâté and rillettes, of slow-cooked meat, irresistible spread on bread or toast. 200g/7oz pork fat or lardo1 onion, quartered3 celery sticks, chopped1 carrot, peeled and chopped2 bay leavespinch saffron1 tsp white peppercorns200g/7oz beef brisket200g/7oz pork belly200g/7oz cooking chorizo, cut into large pieces200g/7oz morcilla sausage, cut into large pieces3 boneless and skinless chicken thighs, cut into large pieces1 piece bone marrow (about 100–150g/3½–5½oz), cleaned2 tsp hot smoked paprika2 tsp sweet smoked paprikasalt and freshly ground black pepper 200g/7oz pork fat or lardo 1 onion, quartered 3 celery sticks, chopped 1 carrot, peeled and chopped 2 bay leaves pinch saffron 1 tsp white peppercorns 200g/7oz beef brisket 200g/7oz pork belly 200g/7oz cooking chorizo, cut into large pieces 200g/7oz morcilla sausage, cut into large pieces 3 boneless and skinless chicken thighs, cut into large pieces 1 piece bone marrow (about 100–150g/3½–5½oz), cleaned 2 tsp hot smoked paprika 2 tsp sweet smoked paprika salt and freshly ground black pepper 2 slices sourdough2 tbsp olive oil1 garlic clove, peeled and left whole 2 slices sourdough 2 tbsp olive oil 1 garlic clove, peeled and left whole Method To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas. Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas.