All My Recipes

(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

(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

…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

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

Pasta alla Norma is one of those dishes that feels like a warm embrace from Italy itself. The taste is absolutely sublime—the roasted aubergine combined with the rich tomato sauce, fragrant basil, and a generous sprinkle of salted ricotta creates a harmony of flavour that’s both comforting and elegant. I make a lighter, healthier version of the traditional recipe by roasting the aubergine instead of frying it. To balance the richness, I add a little extra olive oil to the tom

We love tartar sauce in our household—it’s a firm favourite. We use it with everything from classic fish and chips to grilled fish, crispy prawns, grilled veg and even with grilled chicken. It adds that perfect creamy, tangy touch that brings any simple dish to life. This is an easy version you can whip up quickly while dinner is cooking, or make ahead and keep in the fridge for a couple of days—ready to go whenever you need it. Serves 4 adults Prep Time: 5 min Ingredients: 2

I’ve always loved guacamole, but there was a spot in New York’s Financial District—on Stone Street, if I remember right—that truly got me...

This one takes me back to my childhood in the Netherlands, where gebakken aardappelen , or “fried potatoes,” are a beloved staple side dish. I loved having them back then—and still do. Just the smell of them brings back such happy memories. This is my own take on the classic: I add garlic and sometimes herbs, which I think take it to the next level. And of course, a generous dollop of mayo or friet saus  makes every bite simply heavenly. Serves 4 adults. Prep Time: 25 min Mak

Asparagus is in season—and there’s no better time to enjoy it. This fresh, vibrant dish comes together in minutes: tender asparagus spears, gently cooked and topped with delicate shavings of Parmesan and a drizzle of truffle oil. Simple, elegant, and bursting with spring flavour. Serves 4 adults Prep Time: 5 min Ingredients: (olive oil, salt and pepper) 400g asparagus spears, trimmed 1 knob of butter (approx. 1 tbsp / 15g) 40g Parmesan shavings A light drizzle of truffle oil 

Golden, crispy, and full of flavour—these oven-roasted potatoes are the kind of side that quietly steals the show. Tossed with garlic, sweet red pepper, and fragrant rosemary, then drizzled with olive oil and roasted to perfection. I use this version as a side to accompany both fish and meat dishes. It’s everything you want in a side: effortless, delicious, and irresistibly moreish. Serves 4-5 adults - Prep Time: 10 min Cooking Time: 45 minutes Ingredients: (olive oil, salt a

This filling, nutritious, vegetarian soup is easy to prepare with just six ingredients. It tastes both wonderful with broccoli or...