90% of all the Cornish Sole from the UK is exported to Spain, which is outrageous, it should be consumed locally but it is an ugly-looking fish…

A dream dish from my Argentinian friends, the kings of the grill

In Spain we do it without butter, with less mustard and less cream so definitely healthier and without a touch less of comfort and intensity.

This is a super popular way of cooking hake in Spanish households and it feels very much like the Spanish version of fish and chips.

This is a very filling salad with plenty to chew on.

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

I dare you all to make a decorated paella as terrifyingly ugly as mind! I hope you can make a better job than I did!

Let me introduce you to the vegetable stock that is going to transform the taste of any vegan or vegetarian dish.

Once a week I always have a big plate of salad as a main and nothing else

This summery dish is the Russian version of the classic potato salad.

I found the cooking technique to like cauliflower, grilled and roasted with a light marinade!

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.

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

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

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.

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.

Back in Spain, we eat a lot of shellfish and crustacea on Christmas Day, anything from crab to barnacles to langoustines. Every Christmas Eve we go to our family house in the mountains of Madrid to spend Christmas together.

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.