FREE delivery on total orders above £120 for Mainland Wales, England and Scottish Lowlands (total excludes any discounts or promotions)

Blistered leeks with Romesco & garlicky sauce

Blistered leeks with Romesco & garlicky sauce

posted on 21 March 2017 by admin

The traditional way to cook calçots is blistered over charcoal till blackened on the outside but soft and juicy within and come served with an almond dipping sauce,salsa romesco.

read more

New potatoes with saffron, garlic and almonds

New potatoes with saffron, garlic and almonds

posted on 16 June 2016 by admin

"In this speciality of Malaga, small potatoes cooked with saffron and almonds in a dish that takes its name from the paste, ajopollo, which thickens the cooking juices to make a sauce"

read more

Empanada Gallega

Empanada Gallega

posted on 17 May 2016 by admin

"This robust, juicy pork-pie with pimentos and onions wrapped in a hot-water crust is the festive dish of Galicia, Spain’s rainy north-western province. While their Gallic language is now lost, the region is distinctly Celtic in culinary habit as well as way of life. Her rocky coastline curves from the Bay of Biscay round to the Atlantic, while inland is cattle-country with lush pastures, and forested uplands sheltering traditionally self-sufficient farming communities. Pasties and pies - empanadas and empanadillas - reflect a distinctly Celtic skill with the rolling pin and baking-oven. There are no rules for the filling - game, pork, lamb, beef, veal, vegetables, fish – it’s the thought that counts. Pork-lard is the preferred fat, though butter will do"

read more