“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
Spanish Rice Pudding | Arroz con leche Asturiano
This one the first desserts I ever cooked with my mum as a kid, I am a big fan as you can imagine
Crispy aubergines with muscovado honey
A sensational tapa that has become a fix item on the menu in my Tapas Revolution restaurants for the last 3 years
Baked eggs with chorizo in tomato sauce | Huevos a la flamenca
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
Tocinillo de cielo
A delicious baked egg yolk and caramel dessert. Tocinillo de cielo translates as ‘fat from heaven” and let me tell you: it is indulgent!
A Very Green and Non-Spicy Fish Thai Curry with Rice
For this recipe I removed some of the traditional ethnic ingredients used for it like fish sauce, fermented shrimp paste and palm sugar which unless you cook Thai curries once every two weeks I wouldn’t think you need them in your cupboard and I used simple everyday ingredients instead.
Cheese beetburger with roasted corn ribs
I must confess that I haven’t been very impressed with the vegetarian burgers I have tried in the last few years so I’ve put myself the challenge to create one that tastes just as good as some of my favorite beef burgers
Meatballs in tomato sauce and roast potatoes | Budget family meals
I’m launching a new series on my YouTube channel to help families cook nutritious, wholesome and affordable everyday meals for just £1!
Spanish Quince jelly | Membrillo
My family has a house in the mountains near Madrid and it is where we all congregate every Christmas. We are completely spoiled in that you only have to walk out of the house to come across wonderful natural ingredients: mushrooms, asparagus, thistles, game, fish, nuts, wild fruits and berries.
ROSCÓN DE REYES
Christmas in Spain last until the 6th of January, Ephiphany Day. It is the biggest day of Christmas and when we open all the gifts that The three Wise Kings brought to us overnight.
Braised red cabbage Madrid style | Lombarda a la Madrileña
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.
Almond and lard Spanish Christmas biscuits | Polvorones
Even though these are traditionally Christmas biscuits, that has never stopped me from making them all year round. They are not too sweet and, of course, I love anything with almonds in...
THE BEST BASQUE CHEESECAKE | MI TARTA DE QUESO VASCA
Recently, my wife’s friend Sari, brought home for her birthday the best Basque baked cheesecake I have ever tried. It was so good it inspired me, I thought I needed to make one as good or better and discovered on social media that there is a real competition on making the best cheesecake in Spain
Morcilla con piquillos | Black pudding with sweet peppers
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.
EL FLAN DE MI MADRE | THE BEST CRÈME CARAMEL
I have easily tasted around 100 different crème caramels in my life but I have never tasted one as good as the one my mum makes, which originally is a recipe from my great-grandfather who was the Master baker in Burgos most renowned bakery. The earliest memory of my life was my mum cooking this very dessert and as it couldn’t be another way it then became the first ever dish I cooked myself as a 5 years old kid. As you have probably worked out by now, this “flan” is very close to my heart and I hope everyone of you who bakes it finds it as delicious and delicate as I do.