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

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

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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.

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.

What a simple thing this is and what a success it has had in Spain. We have this for breakfast, as an accompaniment for charcuteries, we serve it just to nibble on the table and we dress in the same way our sandwiches (in other countries people use butter). Remember garlic wants to be your friend, don’t forget to love him back.

n autumn, I love foraging for mushrooms and there is never a year when I don’t go to look for them on a few walks. As well no year goes by when I don’t enjoy a good mushroom mellow rice made with mushrooms stock. The reason is that I like to feel the earthy special flavour mushrooms have that sometimes gets lost in between other ingredients. I love a good risotto but unfortunately they abuse so much of the Parmesan and butter that mushrooms get behind those bold flavours. I like my mushroom dishes to taste very pure as if I was tasting and smelling the forest.