A cold soup, originally from Córdoba, normally served with egg and cubes of ham. Here we’ve used sunflower kernels and fried onions to make it a vegetarian dish.
Secallona is a long, slender all-pork sausage from Catalonia in the north of Spain. It is similar to another Catalonian salami-type…
Pan de higo (Spanish Fig Bread) is a traditional way to preserve figs for the cold winter months. More like a really dense figgy cake than bread, it goes really well with all types of cheese.
Homemade Croquetas can be found on the menu of almost any restaurant or Tapas bar in Spain with all sorts of varieties on offer from meaty to seafood or vegetarian ones.
A bite-sized taste of authentic Spanish flavour. Succulent tomatoes paired with Spain’s culinary gem: smooth, rich acorn-fed jamón ibérico de bellota.