his dish is best enjoyed with a glass of the singular Redbreast PX Edition whiskey, a pair made in Spanish heaven!

This one the first desserts I ever cooked with my mum as a kid, I am a big fan as you can imagine

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

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.

Even though these are traditionally Christmas biscuits, that has never stopped me from making them all year round. They are not too sweet and, of course, I love anything with almonds in...

An icon of Spanish gastronomy, Morcilla de Burgos is made with rice and spices. I have eaten tons of this stuff as my mum is from Burgos and there was always a few visits every year with it’s compulsory shopping of flavours from her childhood, which as well is now mine. This is a very popular tapa throughout Spain though and serve with piquillo peppers is the most common way to find it, just like in my restaurants. This combo with the apples makes it a very rounded fine dish.

This is not a recipe for the faint-hearted as it involves frying in very hot oil. In Spain you would find a ‘churrería’ in every town, where these hot, crisp, doughnut sticks are served with rich hot chocolate. Churros is one of those recipes that could go either way but stick to the recipe and follow my advice and you will be fine. I have made thousands of these – trust me!

Cava is made in the same way as champagne. Not many sparkling wines use the same method and, to me, champagne and cava definitely have the edge over prosecco or other sparkling wines. Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.

Torrijas are the official Easter dessert in Spain. Similar to French toast they make use of old bread and like many other Spanish desserts they were invented by nuns around the 15th century.