Food & Drink Recipes

Fillet steak in a red wine sauce - this recipe deserves a really good fillet steak. As it is sliced, it will cook very quickly, so if you like it rare, be careful not to overdo it. Some nice fresh bread makes a good accompaniment to mop up the sauce.

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.

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.

Presa with green sauce - presa ibérica is a cut of Iberian pork from slightly below the tenderloin, in the shoulder area. The marbling makes it very tender. Salsa verde or mojo verde is a piquant green sauce which can be bought ready-made or you can use our recipe  - search "Salsa Verde". The sauce can be served hot or cold.

Secreto with romesco sauce - the “secret” cut of meat which comes from between the shoulder blade and the loin of the Iberian pig. It has a high degree of marbling which contributes to its tenderness and flavour. Romesco sauce can be purchased ready-made or you can use our recipe - search "Salsa Romesco".

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.

Pluma with wild mushrooms and muscatel - another dish with pluma ibérica, this time combined with mushrooms and muscatel wine. Any mushrooms can be used but wild mushrooms, oyster or shitake give the best results. A sweet sherry or port may be substituted for the muscatel.