This cured meat and white bean stew must be one of Spain’s most famous dishes and yet it is one of the most simplistic

In England we are blessed to get a very good Trout!

Patatas a la Riojana is Rioja’s most emblematic dish!

This is probably a new way of eating it to most people, in a salad and pairing perfectly with the intensity of the chorizo!

I thought to myself “I have just brought eggs benedict to a whole another lever”. I was full of pride.

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge

Slow roasting lamb milk-fed lamb and suckling pig is a very traditional thing to do. It’s a dish for special occasions, when we get together as a family for Christmas, it’s a celebratory dish.

At home we sometimes make large bowls of salads so filling that are the only dish in a meal. This is an intense tasting salad, full of strong flavours combining meat, pulses, fish and veg. A made the most of the last warm day of the year and brave to use the barbecue but of course you can always use your pan to make it.

Ladies and gentlemen, let me introduce you to a dish to die for – Madrid-style beef tripe stew. I’m not joking: I’ve seen people fighting for the last plate of this incredible stew. Be aware – you need to have a taste for gelatinous types of food, as this dish is all about that. As you will have gathered by now, in Spain turning the ugly parts of the animal into something beautiful. The hardest part will be shopping for the ingredients; the preparation itself is very simple.

This dish is from the Navarra region of Spain, where some of the best – if not the best – vegetables in Spain are grown and they are the masters of preserving vegetables. Particularly famous are their Piquillo peppers and white asparagus although the list is endless. A great cod dish made with a rich tomatoey sauce.

A great seasonal treat anywhere between June and September. I get excited when I see them in the market for the first time when they arrive (you are probably thinking, “wow, he gets excited easily”).

This tapa is one of the easiest ever. Literally 2 ingredients cooked together. Not even sure why I bother writing the recipe if I just gave it all away. Ah! and don’t forget the bread.

If you want to bring any seafood paella or dish to the next level, there isn’t a shortcut for it, you need to master this technique.

Made with the leftovers from the “cocido” stew, it contains a lot of different meats and chickpeas, but really it is the broth that results from the simmer of all those ingredients what gives this dish it’s distinctive flavour which is finished in the oven.

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge – plenty of veggies, a bit of ham (bacon or chorizo) if you wish and eggs. Just a few staples thrown together.

Across Spain we combine a variety of leavened breads, rolls and flatbreads with other ingredients. This version reminds me of a British ‘toad in the hole’, but made with a focaccia-like bread instead of batter. All the rendered fats from the meats are absorbed into the bread, resulting in a very indulgent experience.

With honey mustard mayonnaise. Serve the skewers in a tray with the mayo on the side for people to dip as much or as little as they like.

Broad (fava) beans are widely consumed all over Spain. We love to eat them in many ways: in stews, soups, and paellas, or even raw and salted as a snack. The tender seeds within the pod are delicious. The younger they are, the better, but obviously the more expensive, too.