We don’t only tin tuna in Spain, we have an array of recipes for it. This is one of the recipes my mother cooks at home all the time. She makes a very tasty sauce but, with all respect to my mum, she overcooks the fish to death in a very old fashioned way. I don’t blame her, that is just as how she learnt to cook it! This is my fresher and lighter version of this home classic, which I will cook for her soon; let’s see what she thinks.

In Spain we eat a lot of chickpeas and pulses in general, it’s an important part of our diet. I always have a few tins in my cupboard to rustle up a quick dinner, it saves you a good couple of hours of simmering. This recipe is super healthy and very traditional, you normally find them as a tapa by themselves but today I needed to make a larger meal for us at home so I added a beautiful fillets of plaice which have turned them into a fantastic “plato principal”. It is more common to find this recipe made with spinach but as I have the spring greens on season and it is one of those ingredients not many people knows how to use I thought I would explain how to cook with them really easily. Enjoy!

Artichokes are a special vegetable and they have a liquorice flavour that nothing compares to. In this case, pork is very subtle and not so full of flavour, so there is a nice harmony between the two.

I am a proud “Madrileño” and in my hometown we pride ourselves on how good our patatas bravas are. There is something so special about traditions, they are there for a reason and are unquestionable in a community.

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 – plenty of veggies, a bit of ham (bacon or chorizo) if you wish and eggs. Just a few staples thrown together.

Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of our tapas revolution fans have asked me to bottle and sell, then I think we have a winner.

Serve with some fluffy steamed rice or lots of bread to dip into the rich sauce.

With beer batter and saffron alioli. Serve in a tray or a glass with all the lollipops facing up and the aioli on a little ramekin for people to dip it themselves.

Paella with angel hair pasta

Serves 4-5 as a tapa, preparation time: 20 minutes plus soaking, cooking time: 10 minutes

These pork skewers with Moorish spices are an extremely popular tapa, although you could make them with any other meat. Mojo picón is a pepper sauce from the Canary Islands and is a fantastic accompaniment to meat, fish or potatoes. Picón means spicy, and you’ll see why…