Courgettes stuffed with ricotta, mint and lemon
Baked courgette boats filled with ricotta worked with parmesan, fresh mint and lemon zest, under a breadcrumb topping that turns crisp in the oven.
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Savoury french toast with ham and melting cheese
A savoury french toast filled with cooked ham and cheese, dipped in a batter of eggs, milk and parmesan that fries into a crisp golden crust.
Savoury potato crumble with ham and melting cheese
A savoury crumble made with grated boiled potatoes, flour and cold butter, filled with cooked ham and melting cheese and baked until deeply golden.
Pumpkin and potato bake with no béchamel and a crunchy crust
A pumpkin and potato bake bound with eggs and parmesan instead of béchamel, finished with a crust of breadcrumbs and toasted pumpkin seeds.
Classic Vinaigrette, the Emulsion for Dressing Salad
Homemade vinaigrette with olive oil, vinegar, and mustard: a balanced emulsion in 5 minutes, the base for dressing salads, vegetables, and cold dishes.
Caprese salad with tomato, mozzarella and basil
Caprese salad with tomato, buffalo mozzarella and basil: a fresh and simple starter, ready in minutes, with all the colors and flavors of summer.
Andalusian gazpacho, cold tomato soup
Andalusian gazpacho: a cold soup of tomato, bell pepper, cucumber and bread blended with oil and vinegar, refreshing and no-cook, perfect for summer.
Velouté Sauce, the Silky French Mother Sauce
Homemade velouté sauce: a pale blond roux loosened with hot stock for a smooth, silky base, perfect for veloutés, gratins, and mains in sauce.
Tuscan panzanella, bread salad with tomatoes and basil
Tuscan panzanella with soaked stale bread, ripe tomatoes, red onion and basil: a humble, refreshing salad and the best way to use up leftover bread.
Cold pasta salad with cherry tomatoes, mozzarella and olives
A summer cold pasta salad with cherry tomatoes, mozzarella, olives and basil: a light first course you can make ahead, perfect for office lunches and summer picnics.
Gambas al ajillo, Spanish garlic shrimp
Gambas al ajillo: shrimp cooked in extra virgin olive oil with garlic and chilli, ready in minutes. Spain's most famous tapa, served with bread to mop up the oil.
Ensaladilla rusa, the Spanish potato salad
Spanish ensaladilla rusa with potatoes, carrot, tuna, eggs and mayonnaise: a creamy cold salad, a classic summer tapa you can make ahead.