Sweet, fragrant and juicy…they are one of life’s finest fruity pleasures.
Spanish Mussels, along with clams, appear in just about every seafood dish you care to imagine from the ubiquitous Paella to the various fish soups, stews and calderetas all along Spain’s vast coastline.
Seasonal fish that unfortunately have a very short season that runs from late august to October.
Recipe with Berries
Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar type to most of us, aubergines come in a wide variety of shapes, colours and sizes.
There are few fruits that come in such a panorama of shapes, sizes and colours and I really think sweet-sour, aromatic plums, bursting with flavour are a very underrated ingredient.
Open fire cooking and fine dining have become firm friends in recent years and chefs around the world are slowly returning this age-old art form.
Our enforced break has given us an opportunity to start again, and dream up some new and exciting dishes, which can only be a good thing and we cannot wait to open our doors on Thursday 6th august.
At first glance, making vinaigrettes could not be simpler: just a swirl of oil, a dash of vinegar, seasoning, and perhaps some mustard and herbs.
Sardines are named after Sardinia, the Italian island where large schools of these fish were once found.