A perfect Autumn brunch or light supper
Lamb shanks are tasty, seasonal and economical; this recipe makes an elegant tapa too.
This is an amazing tapa, full of flavour, and is one of the many ways my family enjoy salt cod.
Here is a dish that usually only spinach-lovers get because the spinach is normally wilted right down. I hope this lighter treatment changes your mind.
One of our most popular desserts at Brindisa. The Spanish version of crème brûlée speaks of sunshine. Caramelised figs make it that bit more special.
A lazy Sunday roast, that allows you to take it easy until your hungry friends turn up, hopefully with a nice bottle of Ribera del Duero to go with it…
A truly delicious combination of flavours that I worked up with my friend Jonathan at Brindisa. We wanted it on the menu immediately.
Everyone likes pumpkin soup. Float a crisp shard of thin toast with a sharp blue cheese on top to turn this mellow cold weather soup into an event.
If you can get your hands on the sweet “rock-loving” variety of red mullet, here is a simple treatment with a lovely balance of flavours.