“What better pleasure is there in this world than to cook for others and then eat with them? Food, like life, is best shared with friends and loved ones”

Check out the latest recipes below

Omar Allibhoy Omar Allibhoy

Braised oxtail in red wine | Rabo de toro estofado

I love the less loved cuts of any animal – you need to treat them skilfully to get the best out of them. I often find that the result is so satisfying that I keep coming back to it and this oxtail stew is no exception. It’s not a recipe that was handed down by my Mum, but is actually something I have worked out and developed myself through investigation and real passion.

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Omar Allibhoy Omar Allibhoy

ROASTED CHICKEN STOCK | CALDO OSCURO DE POLLO

When trying to cook with a bit more flavour it is inevitable in lots of different dishes the need to resource to a home-made rich and flavoursome stock. In some dishes it is fundamental to use them as water just doesn’t quite cut it. At times we all resort to the quick and ready stock cube, but if you want to eat a more natural diet or have restaurant tasting dishes that are incredibly satisfying when you serve them at the table then there is no way around it as to make your own. The difference will make you proud and your chicken paellas will taste better than ever.

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Omar Allibhoy Omar Allibhoy

Slow cooked Lamb and peppers stew | Cordero al chilindrón

This dish was commonly found in northern Spain and was always cooked in the spring with the new lamb season. It’s one of those ugly brown but very tasty slow-cooked stews Spain is famous for.

We also use other meats for this dish, such as goat or chicken.

Today you hardly ever find it in restaurants and only makes it as a family meal cooked mainly by grandmas.

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Omar Allibhoy Omar Allibhoy

Spanish Hot Pot | Cocido

This is another example of what we know as “comfort food”. It is commonly eaten in winter but I can’t think of anybody who would say no to this warm stock full of flavours and nutrients at any season. Any Spaniard would be very proud of this dish, but has never been exported yet, no one I know recalls ever seen it abroad.

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