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.
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Homemade
Classic Béarnaise Sauce with Tarragon
Homemade béarnaise sauce: an emulsion of egg yolks and butter scented with shallots, vinegar, and tarragon, the French sauce that's perfect for meat and steak.
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.
Creamy Hollandaise Sauce, Smooth and Foolproof
Homemade hollandaise sauce with egg yolks, butter, and lemon: velvety and stable, the classic base for eggs Benedict, asparagus, and fish.
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.
Pisto manchego, Spanish stewed summer vegetables
Pisto manchego: green and red bell peppers, zucchini, onion and tomato slowly stewed in a pan, a flavour-packed Spanish side from La Mancha. Great warm, cold or with an egg.
Spanish potato omelette, soft and classic
Spanish potato omelette with potatoes, eggs and onion: cooked in oil and flipped, soft and juicy inside. The classic Spanish one-dish meal, great cold too.
Salmorejo, Spanish cold tomato and bread soup
Salmorejo from Córdoba: a thick, velvety cold Spanish cream of tomato, bread and extra virgin olive oil, served with hard-boiled egg and jamón. No-cook, perfect for summer.
Pasta alla checca, the Roman no-cook tomato pasta
Pasta alla checca: a no-cook sauce of cherry tomatoes, mozzarella, basil, garlic and oil that coats the pasta without any cooking. The fresh, fast Roman summer first course.
Classic peperonata, stewed peppers with tomato
Classic peperonata with bell peppers, onion and tomato slowly cooked in oil: a soft, tasty summer side, great warm or cold and even better the next day.