This really simple vegan dish is a firm favourite across southern Spain, especially within the province of Seville. Packed full of smokey Spanish flavours, this versatile classic is quick to prepare and will be gone in a flash as well!

I’m sure many of you have come across sangría before but, trust me – you won’t have tried my special recipe! The idea behind this recipe is to make the fruit release more flavour into the sangria without wasting any fruit. It takes a little longer to prepare but I think you’ll agree the effort is worth it.

This traditional Andalusian dish can be prepared in a snip and is ideal for chucking in whatever ingredients you happen to have in the fridge – plenty of veggies, a bit of ham (bacon or chorizo) if you wish and eggs. Just a few staples thrown together.

This is not a recipe for the faint-hearted as it involves frying in very hot oil. In Spain you would find a ‘churrería’ in every town, where these hot, crisp, doughnut sticks are served with rich hot chocolate. Churros is one of those recipes that could go either way but stick to the recipe and follow my advice and you will be fine. I have made thousands of these – trust me!

I created this recipe one day when I was searching for a good cookie that differed from traditional American flavours. It had to be healthier and encapsulate the taste of Spain.

Cava is made in the same way as champagne. Not many sparkling wines use the same method and, to me, champagne and cava definitely have the edge over prosecco or other sparkling wines. Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.

This is a recipe that has been enjoyed by thousands of customers in my restaurants – incredibly tasty, so refreshing and full of goodness. In a nutshell, it is a blended salad. You can keep it in a bottle in your fridge for up to 3 days.

Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of our tapas revolution fans have asked me to bottle and sell, then I think we have a winner.

Across Spain we combine a variety of leavened breads, rolls and flatbreads with other ingredients. This version reminds me of a British ‘toad in the hole’, but made with a focaccia-like bread instead of batter. All the rendered fats from the meats are absorbed into the bread, resulting in a very indulgent experience.

Traditional buñuelos used to be sweet and were commonly sold in bakeries at Easter time. With time, more developed recipes have arisen to bring us buñuelos made with savoury ingredients, such as cod (bacalao), cheese or even chard. These salt cod and cheese versions – both pictured here – are totally different; I urge you to try them both as they are seriously good.

Pan fried cod with salsa verde and Mallorcan soft chorizo spread, also know as 'Sobrasada'. This delicious spread is made with different cuts of pork loin and bacon mixed with plenty of paprika, salt and other spices.

Torrijas are the official Easter dessert in Spain. Similar to French toast they make use of old bread and like many other Spanish desserts they were invented by nuns around the 15th century.

This dish has all the elements of the perfect Christmas centerpiece, if it wasn’t for the fact it is just too easy to prepare. You know how complicated we like to make it when it comes to Christmas – nothing can take half an hour.

Serve with some fluffy steamed rice or lots of bread to dip into the rich sauce.

Chocolate and black olive truffles

rice pudding for six people

Serves four people as a tapa. If you have any of this left over it makes the perfect garnish for roasted chicken, a steak or even can lift a boring pasta dish.

Tapas is much easier than people think and these days you can find any Spanish ingredient in your local supermarket. Figs are at their peak right now; make sure you pick up some soft and sweet ones. This recipe is ideal as a tapa for 4 people.

With beer batter and saffron alioli. Serve in a tray or a glass with all the lollipops facing up and the aioli on a little ramekin for people to dip it themselves.

For this recipe you can use any greens you like. I cook this at home very often as I always have some Jamon Serrano and Manchego cheese, a must in any fridge. Ideal as a tapa for 4 people.