
Crab, apple and fennel tostada
Here we have a great tapa or canapé based on the classic montaditos (open sandwiches) that you find in bars throughout Spain. This recipe is all about finding the best…
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Braised chicken with peppers
One of Tom's classic dishes on the Brindisa menu for you to try at-home.
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Chicken and chorizo pie topped with crushed sweet potato
A delicious autumnal recipe from Chef Ambassador Owen Morgan. The crispy kale that accompanies the pumpkin is deep-fried goes really well with the natural sweetness of the pumpkin.
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Roast butternut squash, crispy kale and sage pesto
A delicious autumnal recipe from Chef Ambassador Owen Morgan. The crispy kale that accompanies the pumpkin is deep-fried goes really well with the natural sweetness of the pumpkin.
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Grilled monkfish, Romesco sauce & wild garlic butter by Nieves Barragan served with Estrella Galicia Cerveza Lager
This recipe brought to you from Michelin- starred Nieves Barragan is the perfect way to kick off the BBQ season.
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Calasparra rice with wild mushrooms, Jerusalem artichokes & Rosemary Manchego
From Michelin-starred Nieves enjoy this winter warmer dish.
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Roasted rabbit and red pepper salad
This is a deconstructed version of the cold soup version of salmorejo which makes for a wonderful, fresh, succulent and colourful salad.
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Root vegetable & wild mushroom pisto, crispy cacklebean egg, truffled manchego
Pisto Manchego is a classic bar tapa, this is Owen from Asador 44's winter version, using root vegetables topped with a deep fried egg and truffle manchego.
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Tarragon Cake & Mascarpone Cream
If you are looking for an alternative to the standard Christmas cake, this recipe is for you. From Nieves Barragan at Sabor, this cake is light and packed with flavour…
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Barrafina's Fish of the Day
Perfectly-poached fish with a rich fish stock, from Angel Zapata Martin, executive chef of Barrafina.
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Basque Cheesecake
Asador 44’s own recipe inspired by the world famous burnt cheesecake of La Vina, San Sebastian.
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Estrella Galicia Roasted Chicken Thighs
A family classic recipe, with Estrella Galicia, with plenty of hearty flavours by Nieves Barragan from Sabor, London.
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