Food

How To Make Spanish Pisto With Aubergines

Late summer and autumn is the ideal time to enjoy this delicious vegetable dish that is fundamentally vegan. Spanish pisto hails from La Mancha and doesn’t usually have aubergines. However, we like their silky texture and summery flavour, and also enjoy the oomph that some Provençal herbs give to the dish, which is very similar to a French ratatouille.

How To Make Golden Aloo Gobi

Food, Magazine

There’s something deeply comforting about a fragrant, well spiced Aloo Gobi - tender potatoes and cauliflower simmered in turmeric, cumin, and fresh aromatics. This classic Indian dish is simple yet bursting with flavour, perfect for weeknights or as a vibrant side.

How to make Great Green Shakshuka

Food, Magazine

Shakshuka is a North African and Middle Eastern dish made of eggs poached in a spiced tomato and pepper sauce. It’s often enriched with onions, garlic, cumin, paprika, and chili for a smoky, slightly spicy kick.

Meeting dietary requirements on Lanzarote

Food, Magazine, News

Lanzarote islanders lived for centuries on a natural diet based on cereals, pulses, fresh fruit and vegetables, goat’s milk and meat, wine and fish. In addition, the island has always welcomed new ingredients and new flavours from across the seas.

How to make Bechamel Sauce the Spanish way

Food, Magazine

Bechamel is a French recipe, but the Spanish have made it their own, using it as the principal ingredient in croquetas, as well as the sauce for several pasta, meat and vegetable dishes, and the topping for gratins. Bechamel can also be used to thicken and give a luxurious texture to soups.

How To Make Tomate Frito

Food, Magazine

Tomate frito is every Spanish cook’s go-to tomato sauce – tangy, savoury and hugely versatile. In supermarkets you’ll usually find it in a completely separate aisle to the tinned tomatoes, available in tins, jars and cartons. The commercial stuff can be tasty, but is often highly processed and full of additives, so making your own is a great idea.