Ingredients:

 4 large free-range eggs, separated 

80g caster sugar (40 g for yolks, 40 g for whites)

500g mascarpone cheese (remove from fridge for an hour so its softer)

2 tbsps of Marsala, you could also use Kahlúa or brandy or of course omit

250ml strong espresso

24 Savoiardi biscuits, or boudoir biscuits 

cocoa powder, to dust

Method

Place the egg yolks and 40 g caster sugar in a heatproof bowl set over a pan of barely simmering water. Whisk continuously until the mixture becomes pale, thickened, doubled in volume, and lightly fluffy.

In a separate bowl, beat the mascarpone to loosen it. Stir the warm egg-yolk mixture into the mascarpone until completely smooth and lump-free.

In a clean bowl, whisk the egg whites until they start to increase in volume, gradually add the remaining 40 g caster sugar in a slow, steady stream. Continue whisking until you have soft, glossy peaks.

Gently fold the meringue into the mascarpone mixture in three additions, using a large metal spoon. Take your time and avoid knocking out the air, this is what keeps the tiramisu light.

Stir the alcohol into the cooled coffee, pour into a shallow dish.

Dip half the biscuits into the coffee mixture just long enough for them to take on a light coffee colour. Arrange in a single layer to cover the base of a 20 × 15 cm serving dish.

Dust with a generous sift of cocoa. Spoon over half of the mascarpone mixture and smooth the surface. Repeat the layers using the remaining biscuits and mascarpone cream. Finish with a final dusting of cocoa.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to develop and the tiramisu to set. Sieve over a little more cocoa just before serving.

Ingredients:

400g dried fabes or butter beans, soaked overnight in cold water

200g piece of smoked pancetta, soaked overnight in cold water

1 small ham hock, soaked overnight in cold water

1 large Spanish onion, peeled and left whole

6 black peppercorns, crushed 

1 tsp smoked paprika

8 garlic cloves, skin on

1 pinch saffron authentic but not essential 

1 bay leaf

150g smoked chorizo sausages 

150g morcilla sausages

sea salt and black pepper 

50ml extra virgin olive oil 

20ml sherry vinegar

Method: 

Drain the beans and soaked meat, then add to a casserole pot or large pan with 2.5 litres of fresh cold water. Bring slowly to the boil and skim. (Simmer for half an hour i.e while you are layering up to get changed for that bike ride)

Add the whole onion the crushed peppercorns, paprika, garlic, saffron and bay leaf, and then simmer on a gentle heat for a further 3- 3.5 hour or until the ham hock is tender

(if you are leaving the house or out on your bike, you can place in a low oven 135c covered with a lid or tin foil for longer or in a slow cooker pot) 

On your return, add the chorizo and morcilla and cook for a further 45 minutes.(During this time you can clean your bike, shower or just stand in the kitchen inhaling the smell)

Remove the meats and the onion carefully onto a large plate with a spoon or tongs and allow to cool slightly. Then, using tongs, remove all the meat from the ham hock, discarding the skin. Chop the meats and onion into chunks, no neatness required here rustic is best and return to the casserole, simmer for a few minutes to reheat 

Check the seasoning (there should be enough salt from the meat), add a generous few glugs of olive oil and sherry vinegar.

Serve in the casserole dish with some warm crusty bread.