This Mexican-style casserole is a taste sensation, with a twist of espresso coffee adding depth and complexity to the traditional mole spices.
A quick and easy tapa made with Picos – traditional Spanish mini breadsticks made with olive oil – serrano ham and dates. Deliciously simple.
Some of the most famous Bollos Preñao come from Asturias, where they are traditionally made with chorizo made with cider.
Marinated, succulent milk-fed lamb together with a simple salsa of red onion, tomato and mint make this an ideal summary dish to enjoy on the barbecue.
Succulent meatballs of beef, port and lamb served with a sweet cranberry and orange salsa.
The secret of this Andalusian dish is to serve immediately, straight from the oven.