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

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 ...

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 ...

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.