My mum’s swiss chard with potatoes (vegan) This is a healthy dish for a nutritious supper.

In my family we eat this dish of braised red cabbage with apples as a starter on Christmas Eve. I’m a born and bred Madrileño and this is a very traditional Christmas dish; in fact I can’t recall a Christmas without it. My great aunty Tere is always in charge of this dish but I am the one she gives it first to try, to check if it’s missing something. I have learned from the best.

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.

An icon of Spanish gastronomy, Morcilla de Burgos is made with rice and spices. I have eaten tons of this stuff as my mum is from Burgos and there was always a few visits every year with it’s compulsory shopping of flavours from her childhood, which as well is now mine. This is a very popular tapa throughout Spain though and serve with piquillo peppers is the most common way to find it, just like in my restaurants. This combo with the apples makes it a very rounded fine dish.

This chilled almond soup from the Malaga region is a phenomenal way to start a meal on a hot summer day. And, as with all cold Spanish soups, it’s about as healthy as it gets. Don’t be put off by its unusual nature.

Salmorejo is traditional from Cordoba, and it is not a soup as many believe, it’s a dip. You will not believe how this humble, common ingredients, can go that far!

I have grown up eating salads at least once a day if not twice. Most often than not it was just a mix of lettuce leaves and ingredients that we had at that particular moment in time. From all those years of mixing and matching I came out with endless combinations, but this is one that I always come back for. Refreshing, summery and super healthy.

This is a recipe that has been enjoyed by thousands of customers in my restaurants – incredibly tasty, so refreshing and full of goodness. In a nutshell, it is a blended salad. You can keep it in a bottle in your fridge for up to 3 days.

Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of our tapas revolution fans have asked me to bottle and sell, then I think we have a winner.

For this recipe you can use any greens you like. I cook this at home very often as I always have some Jamon Serrano and Manchego cheese, a must in any fridge. Ideal as a tapa for 4 people.

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.

Pomegranate and Spanish olives salad with chicory endive. Perfect as a tapa for 4 people. This is a traditional salad from Andalucia, the biggest producer of olives in the world, with the seasonal pomegranate that you can find in the supermarkets from September until February.

In Spain, we love squid it in all its ways, not just in the ubiquitous deep-fried version. In this unusual salad you will find the saltiness of the pan-fried squid and chorizo combined with the bitterness of the chicory and the acidity of the sherry vinegar is a match made in heaven.