Grilled scallops and chorizo with green peas puree
A great chance to enjoy the mind blowing combination of scallops and chorizo. Full-on flavour with delicate hues for an easy-to-do yet gorgeous recipe….
December
Slow-cooked beef stew with chocolate, mushrooms and chestnuts
Slow cooked stews are great. For many centuries they have been an important part of the traditional Spanish cuisine. However, they seem to come…
Cocido Maragato (Maragato Stew)
The cocido maragato is one of the most traditional of all the Castilian cocidos. We meet chef Pedro Castillo, from Casa Coscolo, to learn…
Salt-baked seabass (Lubina a la sal)
Cooking fish inside a hard shell made of salt is an ancient cooking technique that has been practiced in southern Spain for centuries and…
Spanish sweet potato omelette
A sweeter version of our classic Spanish omelette and the perfect solution to get rid of those leftover sweet potatoes that threaten to set…
Spanish polvorones
These super crumbly and soft Spanish Xmas sweets are as good for your soul as they are bad for your diet. But hey! Who…
Turrón de Alicante
The ‘turrón de Alicante’ – also known as ‘turrón duro’ – is a hard nougat made of honey, sugar, egg white and almonds, which…
Turron de Jijona
The turron de Jijona is a soft and sticky nougat-like paste which is as much of a synonym for Spanish Xmas as it is…
How to make Spanish quince paste
Quince paste used to be my favourite way to eat fruit when I was a little child. Still today, this sweet and fragrant jelly…
Caramelized leeks with Romesco sauce
Leeks are great. But you already know that. What you might not know is how great they are when you caramelize them and serve…
Quail escabeche salad
One of my all-time favourite salads. A classic yet sophisticated Spanish recipe that borrows the best from the ‘escabeche’ technique to create a super…
Wild pheasant escabeche
One of the oldest Spanish food preservation techniques makes a glorious comeback to become the ultimate tupperware recipe. A delicious and tender pheasant with…