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.
Succulent meatballs of beef, port and lamb served with a sweet cranberry and orange salsa.
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.
The secret of this Andalusian dish is to serve immediately, straight from the oven.