Smoked paprika rears its useful head more often than you'd think. It's used a lot in American BBQ, South American cuisines, Mediterranean grilled plates, dips, sauces, works well in stews and soups...
1. Add to carrot and swede mash, serve with braised brisket and cornbread or roast chicken and lots of jus.
2. Mix smoked paprika, oregano, mixed spice, chilli powder, cayenne, salt and pepper. Rub into pork loin, sear and deglaze with 50:50 water and beer. Simmer for 2-3 hours, then remove the pork and chunk. Stuff into tortillas or taco shells, top with diced onion, garlic mayo, shredded lettuce and bbq sauce for a diner-style Tex-Mex. Use sour cream, guacamole or whatever else to customise a bit.
3. Fry turkey escalopes in butter and olive oil, then deglaze the pan with white stock. Add smoked paprika, tomato concasse and mix, then add some cream. Either reduce and serve, or blend with smoked chilli and confit garlic then strain and reheat. Serve with rice, pearl barley or pommes anna for a tasty way to use turkey.