An icon of Spanish gastronomy, Morcilla de Burgos is made with rice and spices. I have eaten tons of this stuff as my mum is from Burgos and there was always a few visits every year with it’s compulsory shopping of flavours from her childhood, which as well is now mine. This is a very popular tapa throughout Spain though and serve with piquillo peppers is the most common way to find it, just like in my restaurants. This combo with the apples makes it a very rounded fine dish.

Pan-fried sea bass with Spanish olives, piquillo peppers and dry Sherry. Preparation time: 5 minutes, cooking time: 20 minutes.