Asturian bean stew - this is the signature dish of Asturias in northern Spain, using all local ingredients. Winters are cold here and this warming stew is just the ticket. Do try to find the genuine fabes, but if you can’t, then butterbeans or cannellini beans will suffice. The meats are sold as a compango, which saves buying large quantities of each one. Traditionally, the beans and meats are sometimes cooked and even served separately.

Octopus with garlic - the potatoes are optional. They pad the dish out and provide a different texture, but if you have plenty of octopus and are making small tapas, you con omit them. The amount of chilli can be varied according to taste.

Beef cheeks in red wine - beef cheeks need long and slow cooking, but are worth the effort. The red wine doesn’t need to be expensive, but should be robust. Whilst the cheeks are cooking, prepare the mashed potato, cauliflower purée, or accompaniment of your choice, to be ready for service.

Artichoke hearts and bacon in tomato sauce - you can, of course, use fresh artichokes, but canned or jarred ones are much quicker and easier and Spanish ones are of the highest quality. Simply omit the bacon to make the dish vegan.