This cured meat and white bean stew must be one of Spain’s most famous dishes and yet it is one of the most simplistic

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.

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 rich, rich salad makes a colourful centrepiece for any summer table. A perfect alfresco side dish, or serve with fresh crusty bread and olive oil for a meal on its own.

Across Spain we combine a variety of leavened breads, rolls and flatbreads with other ingredients. This version reminds me of a British ‘toad in the hole’, but made with a focaccia-like bread instead of batter. All the rendered fats from the meats are absorbed into the bread, resulting in a very indulgent experience.