The best recipe for Patatas Bravas, also found here

900g firm flesh potato ((i used Wilja)

5 tablespoon olive oil

1 tablespoon tomato puree

2 large garlic cloves

1 teaspoon paprika

1/2 teaspoon cayenne pepper

salt

• Preheat the oven to 180ºC
• Steam potatoes over boiling water for 5 minutes until barely tender.
• Drain and spread out to dry on a clean tea towel for a few moments, then put into a large bowl.

• Combine the remaining ingredients, pour over the potatoes and toss gently to coat.
• Put the potato cubes in a roasting tin, spreading them out in a single layer (you don't want them to steam).
• Roast in the preheated oven, tossing now and then, for 25 minutes until slightly blackened around the edges. 

Adapted from Tamasin Day Lewis' Kitchen Classics; my gluten free cake version of a sticky toffee pudding (nut free too!)

• 55g unsalted butter
• 200g light soft sugar

Melt the butter in a heavy bottomed pan. As it is almost completely melted, add the sugar and hover over a low heat, stirring briskly, until the sugar dissolves into the butter. Leave off the heat for a minute or two.

• 1 teaspoon vanilla essence
• 1 egg, beaten

Add the essence and the egg, stir. The mixture will immediately loosen in the pan.

Stir in a sifted mix of:

• 100g gluten free flour
• 1 level teaspoon baking powder
• a pinch of sea salt

and finally add:

• 120g pitted dates, scissored into half

Line a small loaf pan (i use a 900g tin, but a smaller pan will give you a thicker brownie) and carefully dollop in the mixture. Bake for 25 minutes, but check at 20 mins .. a skewer will be barely clean but the top should look crisp. Leave for at least 10 minutes to cool before removing from the tin and slicing, greedily.