Food

How to make Brussel Sprouts with Chorizo

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If you're a bit bored with boiling your sprouts, try this delicious side dish which combines the nutty flavour of roasted Brussels with spicy Spanish chorizo. Here’s our recipe on how to make it.

How to make Patatas a la Importancia

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The name of this dish, from Castilla y León in Spain, refers to the way that the humble spud is treated like the finest of meats or seafoods and elevated to the central feature of a meal. It's also a delicious side dish. Here’s our recipe on how to make it.

How to make Greek courgette fritters with tzatziki

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Greek fritters, or keftedes, come in many types but the courgette-based ones are a particular favourite, and make a perfect light meal for the Indian summer conditions on Lanzarote in October. Here’s our recipe on how to make it.

How to make Murcian tomato and tuna salad

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This is a tasty summer salad, traditional in the Spanish region of Murcia. However, it's also a terrific store cupboard staple. Also known as moje, it’s intentionally sloppy, ideal for mopping up with good bread. Here’s our recipe on how to make it.

Wine Wonderland

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The LZ-30 road from Uga to San Bartolomé is the main artery of Lanzarote's wine country, a picturesque route that is essential for the understanding of the history and culture of this unique industry.

Deep fried aubergines with honey

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Lanzarote's aubergines are marvellous, always fresh, plump and a deep purple that is almost black. At markets you may also find white ones, which will immediately make you understand why Americans call them eggplants, and Chinese supermarkets stock long snake aubergines. They're one of the cheapest vegetables on offer, and it's worth making the most of them.

How to make Arroz a la Cubana

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Despite the name (Cuban-style rice), this is a Spanish dish that is popular in the Canaries, almost certainly because it makes use of locally grown bananas. It's a simple, light meal, often served as a starter with a three-course lunch, it's suitable for vegetarians and it's popular with all ages. Here’s our recipe on how to make it.

How to make Sardinas al ajillo

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The classic way to eat sardines – grilled on a barbecue with a little lemon – is difficult to beat, but if you fancy a change, and are fond of garlic, why not try them in the classic Spanish al ajillo style? Here’s our recipe on how to make it.

Lanzarote’s liquid gold

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Olive oil is known as “liquid gold” – a name that hasn’t been so far from reality after recent price increases - and Lanzarote is making great strides to join the oil producing club.

Lanzarote’s crystallised history

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Lanzarote’s salt-works are beautiful and still productive, the legacy of an ancient industry that continues to the present day.