Recipes

Pinto beans braised with chicken and chorizo, a smoky Spanish pot.

Thighs braised with paprika and lemon, a simple, sunny Spanish braise.

A Spanish-style pie: chicken and potato in a paprika crust.

No-bake fig-almond balls: brandy-spiked and rolled in sugar.

A Spanish surf-and-turf: meatballs with clams and chorizo in one pot.

Chorizo and prawns folded through spiced rice, a fast one-pot with proper depth.

A seafood paella-style rice: saffron, shellfish and socarrat.

Pan con tomate with jamón: the tapas-bar plate.

The Spanish omelette: potato and onion set into a thick wedge.

Lamb shoulder slow-braised with beans: Spanish and rustic.

Curry-spiced chicken off the barbecue, smoky, lemony and built for summer.

A curried Spanish tortilla, onion, chilli and spice folded into set eggs, served warm or cold.

Penne arrabbiata: hot, garlicky tomato pasta.

A harissa-spiced potato salad: warm, bright and punchy.

Thai prawn noodles: spicy, egg-bound and wok-fired.

Pasta tubes packed with spinach and ricotta under a tomato sauce, the vegetarian classic.

The thick ham-and-pea soup, slow, smoky and rib-sticking.

The steamed suet pudding: raisin-spotted and custard-ready.

Crisp empanadas filled with prawn and spring onion, a Chilen fried pocket.

Linguine tossed with roasted butternut, garlic and sage, sweet squash as the sauce.

A warm squid salad: chickpeas, chorizo and parsley.

The Dutch mash, potato and kale stamped together, served with sausage and gravy.

Rare beef over cold noodles with herbs and lime, a bright bún bowl.

The pub classic, beef and kidneys in gravy under a puff crust.