Smoky albondigas

Smoky albondigas

The best Spanish meatballs recipe: Smoky albondigas. These albondigas are made with beef and pork mince and served in a quick, rich tomato sauce. Make for easy tapas, or part of a dinner-party menu.

I am literally drooling while typing this blog. I had these for lunch yesterday. They are DELICIOUS and so easy to make!!  Zucchini is mostly made up of water a

Zucchini Fritters – Kayla Itsines Ingredients: 5 medium zucchini grated (about 4 cups) 2 tsp sea salt ¼ cup coconut flour 1 egg beaten 1 tsp black pepper ¼ tsp cayenne pepper (optional) Coconut oil for cooking ½ cup greek yogurt 2 tbs chopped fresh dill

Chorizo croquettes

Chorizo croquettes

Eat these piping hot to get the most from the crisp crumb and oozy chorizo filling combo.

Tomato Confit, Basil & Goat Cheese Terrine Recipe

Tomato Confit, Basil & Goat Cheese Terrine

This is one of my favorite uses for slow-roasted tomatoes. The terrine isn't hard to assemble (use a disposable foil mini loaf pan), but it can be tricky to slice. I use an electric slicer.

Quince, ham & blue cheese pintxos

Quince, ham & blue cheese pintxos

Super-easy and tasty pintxos (tapas): Quince, ham & blue cheese. If you don't like blue cheese, manchego or a sharp cheddar works perfectly.

Slow-roasted pork belly main image

Slow-roasted pork belly

Slow Roasted Pork Belly - A roast lunch of crisp pork belly is entertaining at its best without the fuss.

Pea and ham croquettes with fiery aioli

Turn leftover Christmas ham into finger food for a crowd with these tasty croquettes.

Garlic & chilli prawns

Garlic & chilli prawns

"Garlic & chilli prawns" Prawns sizzled in garlic oil with a hit of lemon are fabulous with crusty bread.


Potato Croquettes

Try our Spanish recipe for creamy potato croquettes, perfect for any meal of the day! Dip them in Spanish sauces for an award winning combination of flavors!

slow-roast pork with chilli and orange

Slow-roast pork with chilli and orange

slow-roast pork with chilli and orange/ boneless rolled pork shoulder approx oranges zested and juiced brown sugar 2 tbsp light miso paste 1 tbsp dried red chillies 2 onion sliced red chilli diced