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• 50 gr flour
• 20 gr yeast
• 4 tbsp water
• - – -
• 450 gr baking flour
• 60 cl milk
• 70 gr butter
• 2 eggs
• 20 gr yeast
• 1 shot glass rum
• 150 gr sugar
• Salt
• zest of 1/2 orange and 1/2 lemon, grated
• - – -
• 1-2 egg yolks
• sweet dried fruit pieces (or fresh fruit pieces) cut in stripes
• sugar moistened with water

Preparation: Make the base dough by mixing the first 3 ingredients (flour, yeast and water) into a firm dough. Shape as a ball and leave to rest inside a bowl filled with hot water.

Mix the rest of the Ring’s dough ingredients (baking flour to zest in the list above) well. Once the base dough ball has risen and floats on the bowl’s water, fold both doughs together and leave to rest and raise in a covered container for at least 2 hours.

After that time, shape the dough into a ring by making a disk, tearing a wide central gap and working the dough into a ring shape and leave to raise again for a further 1 hour.

Preheat the oven to 180°C. Using a brush, paint the dough ring with egg yolk and place fruit pieces over the top side of the ring. Bake for 20-25 minutes until golden. Finally, spread moistened sugar over the hot ring and allow to cool before serving.

Presentation: Just before serving, make a small incision under a side of the ring and push a small toy/prize inside the ring for a lucky winner. Some people place a paper crown inside the ring to represent the majestic nature of the 3 wise men. Place the ring on a circular tray and bring to the table. People are supposed to cut a slice themselves and try to find the present inside. Roscón is traditionally served with a cup of thick, hot chocolate.

Cooking tip: If it can be done safely, introduce the present inside the ring prior to final baking. That way the incision will not be noticeable and there will be no way to choose the portion with the present.

About this dish: In Spain, children get the Christmas present on the day of the arrival of the 3 wise men from the orient (known locally as the 3 kings arriving on the 6th of January). The evening of the 5th of January, a wise men parade is held in most Spanish towns, with children flocking to the streets to see the wise men, camels and sacks of presents arrive in preparation for the night’s Santa-like house-by-house visit as children sleep. Roscón is eaten traditionally the evening of the 5th just before leaving the house to see the wise men arrive, and again the morning of the 6th for breakfast as presents are unwrapped.

Curiosity: As is associated with present-giving, Roscón always contains a small toy/trinket (such as those found inside Christmas Crackers), which is supposed to bring good fortune to the person who finds it inside a piece of Roscón. In Catalonia, a dried bean is also added to the Roscón. Whoever finds the bean is supposed to pay the cost of the Roscón to avoid further bad luck.

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• 1 lamb leg in 1 piece
• 1 large onion
• 1 small glass of port wine
• Juice of 1/2 lemon
• 100 gr opine kernels
• 50 gr raisins
• Black peppercorns
• Rosemary
• 1 bay leaf
• 2 garlic cloves
• Salt

Preparation: Wash and rinse the lamb’s leg. Using a sharp knife, make 2-3 deep diagonal cuts along the fleshy side.

On a large ovenproof glass tray, set the lamb’s leg and add the port, lemon juice, peppercorns, bay leaf, rosemary to taste and chopped garlic. Cover and leave to marinade in the fridge overnight. Use aluminium if your glass tray doesn’t have a glass cover.

3.5 hours before serving time, pre-heat the oven to 150º. Take the lid off the lamb’s leg tray and turn the leg so the dry part is now immersed in the juices. Add salt to taste, cover again and place in the oven. Lower the temperature to 130º and leave for 1 hour.

Remove the lamb from the oven and add the sliced onion, pine kernels and raisins. Cover again and return to the oven, raising back the temperature to 150º.

After 1 hour, remove the tray from the oven once more, turn the lamb and return the tray to the oven, uncovered. Raise the oven to 170º.

45 minutes later, remove the tray and carefully tip the juices into a saucepan. Be careful not to remove any of the pepper, pine kernels or other bits, just the liquid. Check the lamb to see if it’s done yet by piercing with a skewer and ensuring any juices run clear. Return the lamb to the oven (keep it on 170º if it’s not yet done, otherwise switch oven off to keep lamb warm). Place the saucepan over a high fire to reduce the juices a bit into a thin gravy.

Presentation: Slice the leg (will be very soft to carve) and add some of the pine kernels, raisins etc to each plate. Ladle some of the gravy onto each slice and bring the rest of the gravy to the table.

Serve with roast potatoes and steamed vegetables.

Cooking tip: Try adding some apple purée, mint or red wine to the juices to add different flavours to your gravy. You can also use a teaspoon of corn flour to thicken the gravy a bit more.

About this dish: Lamb is one of Spain’s favourite meats, especially during Christmas. The larger parts such as legs or even entire suckling animals are prepared in this way and carved at the table for a great family meal experience.

Curiosity: Lamb is so popular in Spain for Christmas that prices routinely double on the run-up to the festive season. Few people will let that affect them – ’tis the season for eating well!

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• Green part (leaves and top stem) from 8-10 leeks
• 1 large baking potato
• 30 grams butter
• 1 onion
• ½ liter vegetable stock (or ½ liter water with 2 stock cubes)
• 250ml single cream
• Bread croutons
• Olive oil
• Salt and pepper

Preparation: Peel, wash and dice the potato and set aside.

Finely chop the leeks and onions. On a thick base saucepan, melt the butter on a low heat and add a little of the olive oil. Sweat the chopped onion and leeks over the butter and oil until soft, adding salt and pepper to taste.

When the leeks and onion are soft, add the stock and the diced potato. Bring to the boil over a high heat. Cover and leave to boil for 25 minutes over a medium heat.

Transfer the contents of the saucepan to a food processor and liquify. Stir in the single cream and adjust seasoning.

Presentation: Serve the soup on wide bowls or pasta plates, surrounded by croutons.

Cooking tip: To make the cream lighter in calories, try replacing the single cream with skimmed milk.

During the summer, the cream can be let to cool and served as a refreshing cold soup.

Make your own croutons easily by dicing a few days’ old baguette and quickly frying the dices on a heavy-based pan with a little olive oil until one side reaches the colour of breakfast toast. Much better than shop bought!

About this dish: This soup was created by a Spanish chef who wanted to use the green parts of the leek, which can be discarded if other recipes use only the white stem. The result is a fantastically tasty and healthy soup perfect for all seasons.

Curiosity: Leeks and Scallions are normally used as basic stock or soup ingredients. In Catalonia they are the star of the summer show, eaten grilled with a Romesco sauce as Calçots.

Incoming search terms:

• how to use leek greens

• 1 large cucumber
• 1 bunch of fresh mint leaves
• 3 garlic cloves
• Extra virgin olive oil
• Vinegar
• Salt

Preparation: Wash and cut in half the cucumber. Cut one hal of the cucumber in very thin slices with a grater or mandolin. remove as much skin as you like from the other half and make into very thin slices.

Make a vinaigrette from a glass (100ml) of extra virgin olive oil, a dash of vinegar, a pinch of salt and finely cubed garlic. Finely chop the mint leaves and mix with the cucumber strips. Add the mint and cucumber strips to the vinaigrette and leave to marinade for 15 minutes.

Presentation: Lay the cucumber slices in a circle on a large plate. Place the marinated cucumber strips and mint in the center of the circle. Spoon a little marinade over the cucumber slices and bring to the table.

Cooking tip: If you don’t like raw garlic, you could substitute with herbs (oregano, rosemary) or toast the garlic cubes on a hot pan prior to making the vinaigrette. Try using flavoured olive oil for added aromas.

In order to avoid discolouring of the cucumber slices, you can soak them in water with a little lemon juice (the juice of half a squeezed lemon should be enough).

You can also add/substitute other finely striped and sliced vegetables such as tomato or go tropical with a little avocado.

About this dish: A great healthy summer salad, perfect for al fresco dining and barbecue. Great to bring to friends’ and picnics as the marinade and cucumber mix and slices can be packed and taken easily in separate plastic containers and the dish presented quickly at the last minute.

Curiosity: Salads are experiencing a resurgence as Spain rediscovers its Mediterranean food traditions. A new emphasis in presentation and preparation helps evolve the humble salad into new forms like this tasty carpaccio.

Incoming search terms:

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Ingredients

• 500g mushrooms
• 4 garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

Preparation: Wash the mushrooms thoroughly, slice and season with salt.

Add the oil to a thick-bottomed frying pan. Dice the garlic and add to the oil, tossing to ensure it doesn’t burn. when it starts going golden in colour, add the sliced mushrooms.

Turning the mushrooms for a few moments and add the chopped parsley. Keep turning slowly until they mushrooms are soft.

Presentation: Garlic Mushrooms are typically presented in a small fired earth pot. Lately, chefs are experimenting with serving them in single portions on shot glasses or serving spoons.

Cooking tip: Mushrooms can shrink and release water if not cooked on a high heat. It’s a simple tapas that encourages experimentatiom: try adding diced onion with the garlic at the beginning, some black pepper or even a little diced cooking chorizo.

About this dish: Frying al ajillo is a great traditional spanish method. All sorts of food can cooked this way, from small ingredients suited for tapas like prawns to larger pieces like rabbit.

Curiosity: In a country where vegetarian options are largely non-existing, Mushrooms are one of the most popular main ingredients for tapas.

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• A large bag of crisps (potato chips)
• 6 eggs
• Olive oil
• Salt and pepper to taste

Preparation: Beat your eggs in a large bowl and season with salt and pepper to taste. Do not season too much as the crisps will add quite a bit of salt! Add the chips to the egg and check for salt.

Add a tablespoon of olive oil to a large pan on a high heat. Allow the oil to become hot but not smoking and pour the tortilla mixture. Cook until the eggs set, first on high heat, and then over low heat. As the tortilla begins to set, use the handle of your pan to shake it sideways and ensure it doesn’t stick.

With the help of a large serving plate, turn your tortilla and cook the other side until it is completely set.

Presentation: Tortilla is often served sliced like a cake, cut into 6-8 large triangles meeting at the centre. It’s great hot or cold and keeps in the fridge, covered with cling film, for a few days.

Cooking tip: A little milk added to the egg helps the mixture not sticking to the pan when using almost no oil, as well as giving the tortilla a gorgeously soft finish. It can also help bring down the seasoning if your crisps are adding to much saltiness to the dish.

To turn the tortilla, remove the pan from the heat and shake to ensure the bottom of the tortilla is not sticking to the pan. Cover the pan with a large plate and decisively turn around all so that the plate ends under the pan. If this movement is quick and decisive there is no need to press the plate against the pan. Once the plate has the tortilla inside it, remove the pan, return to the heat and slide the tortilla back into it.

About this dish: Tortilla is a simple dish made of potatoes, eggs and often onion. Traditionally slow to make because potatoes are slowly fried to make it. Using crisps takes down cooking time dramatically, and the results is delicious and easy to make.

Curiosity: Like many traditional dishes, it appears Tortilla finds it humble origins in the efforts to create cheap, nutritious food by the poor peoples of past times, who were forced to add humble potatoes and onion to scarce eggs in order to make a meal. A world famous dish today, its thickness, method and the degree of “runniness” of the egg remain an object of much debate among Spanish chefs and patrons alike when discussing the perfect tortilla. This crisps-based version will probably be derided by traditionalists, but they may not be able to tell the difference!

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• 6 large potatoes
• 6 eggs
• 1/2 glass of milk
• 1 large onion
• Olive oil
• Salt and pepper to taste

Preparation: Wash and peel the potatoes and onion. Slice the potatoes and onion into 1/2 inch thick slices and season with salt and pepper.

Add your slices to a medium-sized saucepan with boiling water and cover. Allow to boil on a high heat for about 10-14 minutes, until the potatoes are soft.

Spread the potatoes and onion over a grill tray covered in baking paper and place under a hot grill. Grill on a medium heat for 3-5 minutes and turn, grilling for another 5 minutes. While the potatoes are grilling, beat your eggs in a large bowl and mix in the milk.

Add the potatoes and onion to the egg and check for salt.

Add a tablespoon of olive oil to a large pan on a high heat. Allow the oil to become hot but not smoking and pour the tortilla mixture. Cook until the eggs set, first on high heat, and then over low heat. As the tortilla begins to set, use the handle of your pan to shake it sideways and ensure it doesn’t stick. Helped with a large plate, turn your tortilla and cook the other side until it is completely set.

Presentation: Tortilla is often served sliced like a cake, cut into 6-8 large triangles meeting at the centre. It’s great hot or cold and keeps in the fridge, covered with cling film, for a few days.

Cooking tip: Grilling helps remove excess water from your potatoes as well as giving them a little firmer texture. You can replace the grill with a hot pan or even the oven. Milk added to the egg helps the mixture not sticking to the pan when using almost no oil, as well as giving the tortilla a gorgeously soft finish.

To turn the tortilla, remove the pan from the heat and shake to ensure the bottom of the tortilla is not sticking to the pan. Cover the pan with a large plate and decisively turn around all so that the plate ends under the pan. If this movement is quick and decisive there is no need to press the plate against the pan. Once the plate has the tortilla inside it, remove the pan, return to the heat and slide the tortilla back into it.

About this dish: Tortilla is a simple dish made of potatoes, eggs and often onion. Traditionally high-fat because potatoes are deep fried to make it, I have replaced the deep-fry process with boiling and grilling to avoid the use of most oil. As a result, this variation should be easier on the scales while remaining delicious and easy to make.

Curiosity: Like many traditional dishes, it appears Tortilla finds it humble origins in the efforts to create cheap, nutritious food by the poor peoples of past times, who were forced to add humble potatoes and onion to scarce eggs in order to make a meal. A world famous dish today, its thickness, method and the degree of “runniness” of the egg remain an object of much debate among Spanish chefs and patrons alike when discussing the perfect tortilla. This low-fat version will surely be seen as sinful by some.

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• 2 bunches calçots or 2 bunches green onions (or 4 bunches large scallions) both white and green parts
• Coarse salt
• Pepper
• Extra virgin olive oil
• Romesco sauce

Preparation: Don’t trim the tips of the calçots. Remove any dried peelings, leaving as much of the vegetable intact as you can. Preheat your grill to high.

Drizzle your calçots with olive oil and season with salt and pepper. Arrange the calçots on the hot grill and let cook for about 8 to 12 minutes. Watch them carefully so they do not burn but allow the first layer to get charred. Occasionally turn them carefully and continue to season as they grill.

Remove the calçots and wrap them in paper towels. Let them stand and cool for about 15 minutes.

Presentation: Serve warm with Romesco sauce or olive oil, salt and pepper.

Cooking tip: When seasoning calçots, some people use cayenne pepper as well as salt and pepper. You can wrap your calçots in newspaper instead of paper towels for that extra authentic Spanish feeling.

About this dish: Calçots are a variety of scallion (Blanca Grande Tardana) native to Tarragona in Catalonia, Spain. Calçots are milder than onions and look similar to small leeks. The most traditional way of eating calçots is in a calçotada, a popular event held between the end of winter and March or April, where calçots are consumed massively. Calçots are traditionally roasted over fire in an outdoor oven but they can also be cooked in a grill, a conventional oven or on top of the stove.

Curiosity: Calçots are traditionally served on top of upturned roof tiles, which are used as serving trays.

• 12 blanched almonds
• 10-12 hazelnuts
• 1 head garlic
• 1 slice stale bread
• 2 ripe medium size tomatoes
• 2 nyores, dried red peppers or roasted red peppers, drained
• 1 cup extra virgin olive oil
• 1/2 cup red wine or sherry vinegar

Preparation: Rub off excess dry skin from garlic head, then drizzle a bit of olive oil on top. Roast in oven over some baking paper for 20 minutes at 150C degrees (gas mark 2) until insude of garlic head is soft.

Make sure almonds are completely dry and place almonds and hazelnuts into a food processor. Process until finely ground.

Pour 2-3 tablespoons of virgin olive oil into a small frying pan and quickly fry the stale bread until both sides are browned. Remove from the heat, reserving the pan and oil and allow the bread to cool on a paper towel.

Quarters the tomatoes and sauté for 4-5 minutes in the pan and oil used for the bread, adding more oil if needed. Sauté for 4-5 minutes. Remove pan from heat.

Once bread is cooled, tear into large pieces and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze each roasted garlic clove from its skin into the processor. Finally, place your nyores or red peppers into the processor and process until you get a thick puree.

With the processor still running, drizzle in the oil and vinegar. Add salt to taste.

Presentation: Romesco is typically used to dip barbecued poultry, meat, fish or vegetables. Serve on a large earth plate to share or give each of your diners their individual dips dish.

Cooking tip: Make sure not to make too fine a puree. Also, when adding the oil and vinegar at the end look out for the moment the oil is emulsified in the puree and gives it its characteristic texture.

Leaves of fennel or mint may be added, particularly if served with fish or escargot.

About this dish: Romesco is a sauce originating in Tarragona, Catalonia, that is typically made from almonds and hazelnuts, roasted garlic, olive oil and nyores  – small, dried red peppers. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables, particularly calçots.

Curiosity: Romesco is key for the most traditional way of eating calçots: a calçotada, a popular event held between the end of winter and March or April, where calçots dipped in Romesco are consumed massively.