If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.
Our black rice is the perfect foil for the assertive flavour of asparagus and with some sweet preserved tomatoes, crisp radish, nutty edamame beans, fresh herbs and a delicious garlic and lemon dressing, this dish is a total winner.
A few years ago I was lucky enough to go on a cycling tour with a few mates where we followed the Ebro River in Spain, from its source, down into the famous Rioja wine region. As this was a self-guided tour we were given two pieces of advice when it came to lunch stops.
Chicken soup is soul food in the purest form. It's simple, healthy and good for your very being. Poaching chicken meat has gone out of fashion here in the UK. Admittedly you do lose the gooey, sticky caramelised bits that are so good when roasting a whole bird - but there are real benefits that come from gently simmering a chicken. As well as soft, juicy, tender meat - you end up with a wonderful broth to use as the base for a hearty soup.
This is a great warm bao bun sandwich recipe - incorporating layers of flavour and texture so each mouthful is a sensory explosion. This recipe cranks up the umami dial with sweet, sticky umami pork, contrasting with sharp pickles, crunchy veg textures, creamy mayo and fragrant herbs.
Ready for a cauliflower renaissance? No more soggy, over-cooked mush, cauliflower deserves to be a dinner-plate hero! This humble vegetable is simply transformed when roasted - it's sweet and nutty with hints of smoky charring on the edges.
This really simple dish is a foodie take on fish and chips and it's totally transformed with our new Mojo Rojo sauce. Originating in Spain, this utterly delicious sauce combines red peppers with red wine vinegar, garlic and sweet paprika - it just seems to be greater than the sum of it's parts.
We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and well-loved as French onion soup is in France. With a base of pasilla chillies and a touch of smoky chipotle, it's warming, comforting and certainly lifts the spirits on a cold day.
I have eaten lots of different gnocchi dishes, some stuffed, some fried and some baked, I love them, just avoid the gnocchi sold in supermarkets! A wonderful Italian friend of mine - Anna has been telling me that I should try Gnocchi alla Romana - it's made with semolina rather than potato...
Morcilla is a Spanish type of black pudding that's eaten throughout Spain, often as tapas or in stews. I absolutely love the whole concept of tapas, I've been on a few trips to Northern Spain where it's easy to spend a night wandering between tapas bars, choosing the best on offer and washing it all down with cider or inexpensive red wine. It's such a convivial way to spend an evening, eating and drinking all night long!
Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
Eating freshly barbecued sardines, fresh from the sea is one of life's absolute joys. If you can't get to the Mediterranean or it's too cold to light your BBQ at home, here's the next best thing. These smoked sardines are fantastic quality and I can't think of a better way to enjoy them than on a slice of Village Baking Co sourdough with a few sweet cherry tomatoes, thinly sliced red onion and a squeeze lemon.
Foodies this is so simple and delicious.Our super-creamy Burrata is made by the Maldera family who have been making cheese since 1972. One of the difficulties with Burrata is that it has an incredibly short shelf life. We have a brilliant frozen product, there are 3 x 100g balls in each pack and they defrost perfectly, giving you all the flavour and texture you would expect.
There are times when a comforting bowl of pasta is all that's needed and I cook this regularly because it's so simple and tasty.It's almost a complete 'store cupboard' meal that you can throw together with minimal fuss. Fusilli pasta is my shape of choice for this dish, using a great quality pasta such as our Armando range, makes a noticeable difference.
Ramen is one of Japan's best loved dishes and with more restaurants serving up this slurpy noodle delight, it's popularity is still on the rise here. Deeply satisfying, umami packed broth with special ramen-style noodles and toppings that add texture, freshness and flavour - this is such a special dish.
Wondering what Yuzu is? It's a fragrant citrus fruit from Japan - imagine the love-child of a grapefruit and a mandarin. It's one of those flavours that's intriguing, delicious and surprising - all at the same time. Foodie trendsetters have tipped Yuzu to become mainstream, like buying limes or avocados in your weekly shop, but for now, it's still an unusual flavour that needs exploring.
These noodles are delicious and cook really quick. Albeit that these are EGG noodles, they are made using duck egg, which means that for my wife who has an allergy to eggs she is not affect by these noodles. What more can I say…brilliant.