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.

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.

Artichokes are a special vegetable and they have a liquorice flavour that nothing compares to. In this case, pork is very subtle and not so full of flavour, so there is a nice harmony between the two.

I am a proud “Madrileño” and in my hometown we pride ourselves on how good our patatas bravas are. There is something so special about traditions, they are there for a reason and are unquestionable in a community.

This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table.

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.

If you love the sourdough love of bread you buy from the supermarket or your local baker and you want to give a try yourself, you came to the right place, this is the starting point! and it is dead simple.

This is my revolutionary recipe for cooking the ever so popular Spanish omelette quicker, easier, without so much oil and just as tasty!

Let me introduce you to my paella version of the world-famous Green Juice. It's vegan, super healthy, super easy and bursting with veggie goodness! A twist on one of Spain’s most famous dishes, but just as tasty. Buen provecho!

These deep-fried béchamel balls were sent from heaven to make us mortals a bit happier. Croquetas are famous throughout Spain – customers rave about the taste and texture while those who make them know that the best things in life come at a price – yes, they are time-consuming to prepare.

You will find these plump marinated anchovies in tapas bars throughout Spain, often served on a cocktail stick as a ‘pincho’.

Chorizo sausage cooked in cider is one of the easiest tapas to make – and one of the most delicious! There are only two ingredients and no chopping involved so it couldn’t be simpler.

This rich, rich salad makes a colourful centrepiece for any summer table. A perfect alfresco side dish, or serve with fresh crusty bread and olive oil for a meal on its own.

This really simple vegan dish is a firm favourite across southern Spain, especially within the province of Seville. Packed full of smokey Spanish flavours, this versatile classic is quick to prepare and will be gone in a flash as well!

I’m sure many of you have come across sangría before but, trust me – you won’t have tried my special recipe! The idea behind this recipe is to make the fruit release more flavour into the sangria without wasting any fruit. It takes a little longer to prepare but I think you’ll agree the effort is worth it.

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.

This is not a recipe for the faint-hearted as it involves frying in very hot oil. In Spain you would find a ‘churrería’ in every town, where these hot, crisp, doughnut sticks are served with rich hot chocolate. Churros is one of those recipes that could go either way but stick to the recipe and follow my advice and you will be fine. I have made thousands of these – trust me!

I created this recipe one day when I was searching for a good cookie that differed from traditional American flavours. It had to be healthier and encapsulate the taste of Spain.

Cava is made in the same way as champagne. Not many sparkling wines use the same method and, to me, champagne and cava definitely have the edge over prosecco or other sparkling wines. Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.