In Catalonia, the chilly autumn nights bring with them the marvels of marzipan, as Graham Keeley discovered when he attended ...

Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes. Add the paprika, thyme, saffron, bay leaves and tomatoes ...

If you are presented with a crème brûlée and a crème brûlée, it is likely that, a priori, they seem to be the same thing. But ...

The romesco from my barbecued chicken with romesco and vegetable paella recipe is also good with this.

1. Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp. 2. In a large, deep skillet, heat ...

In Catalonia they cook spinach with raisins and pinenuts. Here I have done the same with an onion and a mix of greens, nuts and dried fruit. Good served with rice or baked potatoes.