This is another splendid example of how to prepare a good beans stew and just in 10 minutes. Watch out for a good quality clam and pamper the beans, it is worth it.

This recipe only takes 10 minutes from beginning to end and you can use any fish you get your hands on and serve it with any veg you fancy.

I thought to myself “I have just brought eggs benedict to a whole another lever”. I was full of pride.

It is a very special veggie to me, I love it’s flavour and versatility, it just goes well with so many other foods. In Spain it’s very common to find them serve with ham, simple and delicious.

The Basque region has brought to us the best Spanish chefs, restaurants, and a whole range of innovative cooking techniques. This fish dish, though, is as traditional as it gets.

This is a real grandma’s dish, that is why it’s one of my favorites.

A sensational tapa that has become a fix item on the menu in my Tapas Revolution restaurants for the last 3 years

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge

A classic French dish that will transport you to the French Riviera we all wish we were there.

I cooked this dish in March for the BBC1 TV show called Saturday Kitchen. I made it live in just 8 minutes, which tells you that if you are well organized this could be not just a delicious fish dinner to conquer your partner with, but as well it can be done in no time. It relies on the freshness of the fish which is in season right now and through to May.

Dishes from the Canary Islands pop up every now and then in my family, particularly at my auntie’s house.

A delicious baked egg yolk and caramel dessert. Tocinillo de cielo translates as ‘fat from heaven” and let me tell you: it is indulgent!

This salad came on a day of inspiration when I decided to try exactly what you can read and it tasted fantastic. We love eating salads all year around at home but during winter you feel less appealed to eating cold dishes in general so a warm salad is something to cheer for.

I first tried this dish in a restaurant years ago and fall in love with it. It is not a dish that Spaniards come by often as it is a very regional dish from Valencia, the type that didn’t travel, it stayed in the region.

The Catalonian sauce for this dish is more famous than the main ingredient itself but in the last decade they have raised in popularity to the point that these particularly sweet and large spring onions have become quite a thing in Spanish restaurants outside of Spain.

Artichokes are one of my favorite vegetables because of their unique and incomparable flavor. It is so particular that there is no other like it out there with that licorice flavor.

I love the less loved cuts of any animal – you need to treat them skilfully to get the best out of them. I often find that the result is so satisfying that I keep coming back to it and this oxtail stew is no exception. It’s not a recipe that was handed down by my Mum, but is actually something I have worked out and developed myself through investigation and real passion.

My family has a house in the mountains near Madrid and it is where we all congregate every Christmas. We are completely spoiled in that you only have to walk out of the house to come across wonderful natural ingredients: mushrooms, asparagus, thistles, game, fish, nuts, wild fruits and berries.

Christmas in Spain last until the 6th of January, Ephiphany Day. It is the biggest day of Christmas and when we open all the gifts that The three Wise Kings brought to us overnight.

This dish has all the elements to be the perfect Christmas centrepiece, if it wasn't for the fact that it is just too easy to make, and you know how complicated we like to make it when it comes to Christmas – nothing can take half an hour.