Etiqueta 'Marc Fosh recipes'
Sa Pobla potatoes

Food & Fosh

New potatoes during these strange days

I find crisp, baby like, new potatoes with thin, wispy skins and a crisp, waxy texture hard to resist.

Marc Fosh28/03/2020 17:48



The humble leek

Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour.

Marc Fosh23/03/2020 13:53

Bacon, Apple, Blue Cheese & Walnut Pizza

Food & Fosh

Nobody told me there’d be days like these….

Nothing beats the taste and smell of home-baked bread and it’s so satisfying to make your own.

Marc Fosh22/03/2020 18:09

Iberian pork meatballs

Food & Fosh

Beyond Hummus

My bean of choice right now is the humble chickpea; known here in Spain as garbanzos, they are one of the oldest consumed crops in the world.

Marc Fosh15/03/2020 17:00

Chorizo, the quintessential Spanish sausage

Food & Fosh

Chorizo - The king of the Spanish Larder

Chorizo, the quintessential Spanish sausage, is thought to have originated in Extremadura.

Marc Fosh09/03/2020 12:28

Avocado, Chili & Lime Dip with Dukkah

Weekend Food

Avocado adulation

Spain today is the single largest European avocado producer, and exports to many countries.

Marc Fosh07/01/2020 09:14

Preserved lemons

Weekend Food

Get cooking in 2020

Experiment and try cooking with a few ingredients you’ve never used before. Here are some of my favourite, essential ingredients for 2020.

Marc Fosh30/12/2019 10:11

Christmas gingerbread cookies

Weekend Food

Stress-free Christmas…

Roasted Almond & Dill crusted Salmon with creamed Brussels sprouts & anchovy, Cinnamon stars and Christmas gingerbread cookies.

Marc Fosh23/12/2019 10:07

Marc Fosh introduction

Weekend Food

Gató de almendras

Almonds belong to the same family as cherries, apricots and peaches.

Marc Fosh18/11/2019 10:05


Weekend Food

Happy Halloween

Iberian meatballs with spiced pumpkin and chickpea stew and Curried pumpkin soup with coconut milk are today's recipes.

Marc Fosh29/10/2019 10:01

Fillet of beef with Foie Gras

Weekend Food

5000 years of controversy

I must admit that as a chef who cares passionately about the ingredients I use, I am incredibly torn on the issue.

Marc Fosh14/10/2019 10:01