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

An uncomplicated dish to be cooked with what was haunted on the day

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

A classic French dish that will transport you to the French Riviera we all wish we were there.

Italian risottos have taken the fame when talking about cooking rice at home, but in Spain, we cook it very similar yet healthier, without the need of using butter and cheese.

This dish has all the elements to be the perfect Christmas centrepiece, if it wasn't for the fact that it is just too easy to make, and you know how complicated we like to make it when it comes to Christmas – nothing can take half an hour.

As we get deep into the Autumn the variety of mushrooms you can find in markets multiply and as well the first Jerusalem artichokes start appearing on restaurant menus.

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.

Ladies and gentlemen, let me introduce you to a dish to die for – Madrid-style beef tripe stew. I’m not joking: I’ve seen people fighting for the last plate of this incredible stew. Be aware – you need to have a taste for gelatinous types of food, as this dish is all about that. As you will have gathered by now, in Spain turning the ugly parts of the animal into something beautiful. The hardest part will be shopping for the ingredients; the preparation itself is very simple.

This simple recipe carries an explosion of flavor. It makes a great tapa or starter when you are entertaining friends or family as you can leave it hot in the oven until you need it.

As you probably know by now, in Spain we love our garlic. We love a good chicken too – perhaps this is why this is one of the most popular dishes on any tapas bar menu. It’s also very popular done with rabbit – if rabbit is available, I recommend you give it a try.

This dish was commonly found in northern Spain and was always cooked in the spring with the new lamb season. It’s one of those ugly brown but very tasty slow-cooked stews Spain is famous for.

We also use other meats for this dish, such as goat or chicken.

Today you hardly ever find it in restaurants and only makes it as a family meal cooked mainly by grandmas.