All My Recipes

This one is a total winner at home — so much so that I’ve given up making just one. I always bake them in batches of two, and by the end of the day… gone. Completely vanished. Whenever I spot a few bananas going overripe on the counter, I already know what’s coming — I can practically see  the banana cake taking shape in my mind. It’s that kind of recipe: easy, familiar, and always welcome. They eat it any which way: on its own (still warm, if they can’t wait), with a spoonfu

(Vegetarian Variation Available Below) This is one of those dishes that saves me again and again. I often make it in the morning, while the kitchen is still calm, before the day unravels into its usual rush. It simmers away gently while I clear breakfast plates or answer emails, filling the house with that warm, smoky smell of chorizo and peppers. By evening, when we all tumble back through the door — hungry, tired, and usually talking over each other — dinner’s already sorte

Because good food should be for everyone — no matter the budget. There’s a myth that never seems to go away: “Good quality ingredients cost a fortune.”  You know the idea — that to cook something delicious, you need to shop at fancy delis, fill your trolley with specialist oils, or splash out on imported cheeses you’ve never heard of. But here’s the truth I’ve learned after years of cooking for family, friends, and myself — through rushed weeknights, long workdays, and Sunday

(Vegetarian Variation Available Below) Asadillo is one of those simple, home-style recipes that always feels special. It’s light yet full of flavour — a mix of roasted red peppers, tomatoes, onion, boiled egg, parsley, and good-quality tuna steak. The sweetness of the peppers and tomatoes melts together beautifully, and when you add the flaked tuna and egg, it becomes the kind of dish everyone reaches for seconds of. It’s the perfect thing to make for a light lunch or an easy

This summer we spent a few wonderful days on holiday in Tuscany, where we cooked delicious food and even made homemade limoncello with la nonna . After that, we stayed a few more days with friends in another beautiful corner of the region, at the stunning property of Poggio Novoli . I can’t say we didn’t add a little to our waistlines, but we definitely nourished our souls. There’s nothing quite like cooking together with friends and family, then lingering around the table, e

( Spanish Potato Omelette ) Tortilla de patatas — or Spanish potato tortilla — is a true classic of Spanish cuisine. At first glance, it’s a humble dish made with just potatoes, eggs, olive oil… and maybe onion, depending on which side of the great tortilla debate you’re on! Should it include onion or not? Should the inside be runny or fully cooked? These questions could start a war in some Spanish households but in ours, we just love it however it’s made. Born as a “plato de

Before Ine’s Kitchen, my days were filled with spreadsheets, market updates, and the buzz of the trading floor. At first glance, finance and cooking couldn’t be more different; one is about numbers and risk, the other about flavors and family. But after years of balancing both, I’ve realized the lessons I learned in finance are exactly what help me cook smarter, not harder. Here’s how the two worlds overlap and why they might save you time in the kitchen, too. 1. Invest in Qu

…though there’s nothing poor about them! There’s a genuine love of potatoes in my mum’s cooking, and she’s something of a pro when it comes to preparing them. This is one of the many ways she makes them that we absolutely adore. We’re lucky to enjoy this dish every time we visit my parents in Andalucía. The name patatas a lo pobre  dates back to postwar times in Spain, when families had to cook with whatever was on hand. It’s a humble dish made from simple pantry staples, som

I call this my  carbonara because, while it’s rooted in the traditional recipes, it’s very much my own take. Carbonara is to Italy what tortilla is to Spain — a dish that sparks endless debate. Should it have onion? Garlic? Both? Pecorino or parmesan? Olive oil or butter? And just like with tortilla — onion or no onion, runny or set in the middle? — everyone has their passionate view. I love those little culinary arguments. After plenty of testing (and tasting), this is the v

It’s that time of year when the barbecue is out, the sun’s (hopefully) shining, and easy, flavour-packed salads are essential. We love this one: it’s fresh, vibrant, and goes with just about anything you throw on the grill. It’s also perfect with fish, and if you’re doing a seafood barbecue, feel free to add a good-quality tuna steak from a can to tie it all together. Best of all? You can make it ahead and focus on the barbecue, your guests, or just enjoying a glass of someth

This tart is a full-on family favourite: from the oldest to the youngest, everyone loves it. Friends, neighbours, even random guests have...

We’ve all heard the saying: “Don’t cook with a wine you wouldn’t drink.”  But how true is it? Does the quality of wine really matter when you’re tossing it into a sauce or stew? The short answer: absolutely. Here’s why using a decent bottle makes a big difference to your cooking. Mussels cooked in White Wine The wine doesn’t just disappear When you cook with wine, you’re concentrating its flavours, not erasing them. As the alcohol evaporates, what’s left behind is the essence