Food & Drink Recipes

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.

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.

Pluma with potatoes and bacon jam - pluma, meaning feather in Spanish, is a lightweight cut taken from the neck end of the pork loin and is very succulent and flavourful. Here it partners creamy mashed potato and tangy bacon jam.

Piquillo peppers stuffed with cod - one of the most popular dishes found in most Spanish tapas bars. They can be enjoyed hot or cold and are often served with a cream and pepper sauce. Tuna is a common alternative filling.

Lamb stew - a hearty, warming stew. Due to the long, slow cooking, it is possible to use the cheaper cuts, such as neck or shoulder. You can vary the herbs, add spices, and use red instead of white wine if you prefer.

Spinach with potatoes and chorizo - a quick and warming dish with a classic combination of ingredients.

Crispy fried pork tail - a very traditional offal dish which is easy to prepare, BUT, be careful as it jumps in the pan and can even explode, so it may need to be covered. A deep fryer would be useful, but again, take care, as when preparing this for the photograph, it blew the lid off!

Actually known as crema cremada in Catalonia, this must be one of the most popular Spanish desserts. It can be topped with fruit or berries if you like.