Olé for olives from Spain!
In the Mediterranean region we are blessed with a staggering 93% of the approximately 800 million olive trees in the world.
Cooking with Marc Fosh: Breaking Bread
Let’s be honest, nothing beats the taste and smell of home-baked bread and it's so satisfying to make your own.
Oysters Rockefeller
This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore.
The world is your oyster...
A saltwater bivalve with a sea-salty flavour and a succulent texture, oysters were once the food of the poor and were mainly used to bulk out dishes such as pies, soups, and stews.
Pears "Belle Hélène"
Made by poaching pears in a sugar syrup and served with vanilla ice cream and a chocolate sauce, it is so simple but utterly delicious!
Black truffle, sage and pecorino risotto
Black truffle, sage and pecorino risotto.
I've got truffle on my mind...
Sometimes known as the diamonds of the kitchen, truffles are among the world’s most elusive and rarest fungi and can take years to mature.
A classic fish pie is a great recipe to have up your sleeve for any occasion
A classic fish pie is a great recipe to have up your sleeve for any occasion.
Fish pie - The ultimate comfort food!
“The secret to a well-made béchamel is to make your milk as flavoursome as possible...”
Eat the seasons with fresh Pumpkin!
With Halloween fast approaching, it’s once again time to cook up a few classic pumpkin recipes.
Bon profit! Palma heads to London to promote local food, vote for your favourite dish
Eleven Michelin starred restaurants in Mallorca.
Spinach is so versatile and can be easily added to your favourite pasta recipe
Spinach is so versatile and can be easily added to your favourite pasta recipe.
Popeye’s secret weapon
The benefits to adding this vegetable to your diet are numerous and regular consumption of this food will certainly help to contribute to a healthy lifestyle.
There’s so much more to the chickpea than Hummus!
“They have a wonderful texture and it’s such a joy to be cooking with them right now. I love all legumes but the humble chickpea; known here in Spain as garbanzos, are my favourites.”
The perfect summer lunch
I can't think of anything better than a simple tomato salad, “ensaladilla Rusa” and fat Soller prawns cooked “a la Sal” for the perfect Spanish-style al fresco lunch!
Time for gravad lax
In my view there is no substitute to seasonal wild salmon in terms flavour and texture.
Anchovies that are packed in oil need to be drained before use
Anchovies that are packed in oil need to be drained before use.