We continue with a classic rice dish that is attractive and exquisite due to its combination of ingredients and flavours: the mellow rice with Iberian pork presa (piece from Iberian pork shoulder blade), mushrooms and vegetables. Among the vegetables, we have included some organic broad beans sown, cared for and harvested in our home garden. We start by stir-frying the vegetables: olive oil, fresh onion, green pepper, red pepper, garlic, all finely chopped. When they are tender, add the Iberian pork presa in strips and fry them as well. Next, add the mixed mushrooms together with the organic broad beans and stir with the meat and vegetables in the frying pan. Now it is time to add a teaspoon of La Vera paprika to give the dish its unique flavour. Stir-fry four or five spoonfuls of fried tomato. Add the round-grain rice and mix well to blend the flavours. Season as desired and finally pour in the meat stock. Let it boil for 15-20 minutes so that the rice becomes tender and soaks up

This dish is a classic bread dipping sauce. The sweetness and aroma of the Pedro Ximénez wine and the raisins combined with the stir-fried onion and the meat stock make this sauce something very special to be served with the meat. Start by cutting the sirloin into medallions. Season with salt and pepper and brown in olive oil on both sides. Stir-fry the onion, cut into feathers, with a little flour. Then add the Pedro Ximénez wine and a glass of meat stock, as well as the raisins. Leave to reduce. Drizzle the sirloin medallions with the resulting sauce. Don't forget the bread. Sirloin Steak with Pedro Ximenez Sauce

An original, fresh and very easy-to-make starter. Cut the avocados in halves, taking care not to break the shells, which will serve as a container for the filling. Empty the avocados and reserve the pulp, which we mix with peeled and cut cooked prawns and crab sticks. Fill the empty avocados with the mixture and cover them with thousand island dressing to present them. Stuffed Avocado

A classic chicken dish with a twist. The result will be a tasty combination of fried chicken, garlic and a hint of lemon. Start by cutting the chicken pieces into bite-size pieces. Cut the garlic cloves with the skin on, but do not cut all the way through. Put olive oil in a large frying pan and heat. Add the garlic so that it browns and gives aroma to the olive oil. Set the garlic aside and then place the chicken pieces in the pan and add salt and freshly ground pepper. Fry until the chicken pieces are well browned. Then add the garlic and a bay leaf. Stir well and add a glass of manzanilla wine and the juice of half a lemon. Leave to cook and add a glass of chicken stock to balance the sauce. When the sauce is no longer very liquid, add chopped parsley and the dish is finished. Prepare plenty of bread for dipping. Chicken with Garlic and Lemon

A classic recipe that combines the flavour of cod with the touch and texture of pil-pil sauce. First, boil the pieces of cod in water to make a natural stock. Meanwhile, cut a few cloves of garlic into slices and prepare a little olive oil to fry the garlic. Once the cod stock is ready, mix it with the olive oil and garlic and blend until the sauce is obtained. Place some garlic on top of the cod and add the sauce. A Rioja red wine is very suitable for this dish. Pil Pil Cod

Taking advantage of the fact that we have made a stew with enough pringá left over to be reused in another dish, we have made these montaditos de pringá. We made the bread rolls to the size of a montadito and, after mixing the elements of the pringá (chorizo, morcilla, pork fat and beef), we served it as shown in the photo. Tasty, tasty, but eat sparingly. Montaditos de Pringá

A bit of baking. A very special chocolate cake. For the preparation of this cake we have had the invaluable, unrivalled help of the Thermomix food processor. This appliance makes the preparation of dishes in general, sauces and, in this case, cakes, very efficient. First of all, we make the base of the cake. For this we use biscuits, fondant chocolate and toasted hazelnuts. We crush them all together and mix them with butter. We put the mixture in a mould and flatten it with a spoon to keep it in the fridge. Then we make the filling for the cake. We put Kinder chocolate, fondant chocolate and milk chocolate and crush it. Add milk, curd and sugar to the mixture and cook. Pour this mixture over the biscuit base and leave to cool again in the fridge. For the cake topping, we put cream and fondant chocolate in chunks, which we melt and mix. Pour the mixture over the already curdled filling and let it cool again. We finish by decorating our chocolate cake with all kinds of pieces,

This dish, full of flavours reminiscent of the sea, requires top quality tuna. Cut the tuna loins into more or less square loaves that are not too thick. Prepare a vinaigrette of olive oil and soya with which to dress the tuna and reserve in a suitable container. Refrigerate to allow the flavours to blend. Grill the tuna to brown the surface and turn it pink on the inside. Serve with a few sesame seeds and drizzle with the vinaigrette. Ready. Tuna Tataki

We have made this burger with an exceptional flavour. First we mix the minced beef with Perrins sauce, Dijon mustard, tarragon, parsley and onion, which we have previously browned in oil. Add salt and ground black pepper and mix all the ingredients well so that they share their flavours. Set aside cold. Meanwhile, we make the special tomato sauce with chopped onion, crushed garlic, chopped peppers and tomatoes, vinegar, sugar, capers and coriander. Once the sauce is cooked, let it settle. Serve with a slice of cheddar cheese and toasted bun. Place the burger on the cheese and the sauce on the burger. An explosion of flavour from the meat mixture itself with the Perrins sauce and mustard seeds. And we didn't choose Sprite to pair with it. Big Kahuna Burger

Duck magret is the breast of this poultry with such a peculiar flavour and texture. This dish is very simple and only uses the ingredient itself with salt and pepper. Make diamond-shaped cuts in the fatty part of the breast. Place the magret on a griddle or in a frying pan at high heat. Meanwhile, season the other part of the meat with salt and pepper. When the fatty part is browning, turn it over and cook the fat-free and seasoned part for a few minutes. We bathe it with the juices it releases. When it is cooked on the outside but pink on the inside, remove it from the griddle and leave it to rest so that the juices mix. Cut into slices of a finger or less and serve with Maldon salt flakes. Done. Duck Magret

The rich Italian cuisine full of flavours and nuances. For this stuffed aubergine dish, halve the aubergines and remove the flesh, which will then be used mixed with the meat for the stuffing. For the meat with Bolognese sauce, we will stir-fry the aubergines with oil, carrot, onion, garlic and crushed tomato. When the sauce is ready, add the minced meat and the aubergine pulp and mix, adding salt, a bay leaf, oregano and pepper. Steam the aubergines and stuff them with the Bolognese sauce. Pour the béchamel sauce over the stuffed aubergines and bake au gratin in the oven until the surface is toasted. You can also add grated Parmesan cheese so that it browns with the béchamel sauce. Enjoy this tasty dish in good company.   Meat Stuffed Aubergine with Bolognese Sauce

This dish perfectly combines the characteristic flavour of the lamb with the honey and onion and the resulting sauce is spectacular.  First fry the lamb until golden brown and then season with salt and pepper. Then add some raisins and a glass of meat stock and let it simmer over a low heat.  When the meat is tender, add the spring onions and then bathe the lamb in the honey until it caramelises.  Ideal for special occasions. Honey Caramelised Lamb with Raisins and Spring Onions

Tasty and simple to make, this starter is full of flavours that complement each other perfectly.  We need mushrooms (large enough to fit the rest of the ingredients inside the cap), garlic, parsley, salt and olive oil (for the Spanish green sauce) and a few slices of Iberian cured ham, cut into strips.  For the Spanish green sauce, crush the garlic, parsley and salt in a mortar and pestle and add a dash of olive oil. Grill the mushrooms, first on the open side. Once the crown is roasted, turn it over and grill the base. Fill the open side with the green sauce and the strips of cured ham. We recommend eating it all in one bite, so that all the ingredients and their flavours mingle in the mouth.  Enjoy. Mushrooms with Cured Ham and Salsa Verde (Spanish Green Sauce)

To make this tasty dish, first cook the wild rice in water and salt. Meanwhile, clean the c h ipirones (baby squid), and set aside the legs and fins to cut them finely as they will form part of the squid stuffing.  Stir-fry an onion and two cloves of garlic and when they are golden brown, add the pieces of squid legs and fins and some chopped prawns. When this sauce is ready, stuff the squid with it and fry them in a frying pan with the oil from the sauce. Now add a glass of fish stock and another glass of manzanilla wine. When the liquid has reduced, it is ready to serve. Serve with a rice mould and several baby squid, sprinkling everything with the sauce and a few grains of pink pepper. Stuffed Baby Squid with Wild Rice

We have an orange tree of the "Salustiana" variety in our garden and this weekend it was time to harvest it for distribution among family and friends. Some of the oranges weigh almost a kilo, 100% organic production, ideal for breakfast juice: vitamin C in abundance to start the day. In any case, we will be looking for a suitable recipe to enjoy the flavour of oranges. We'll see what we can come up with ( see this ). For now, fruit for dessert and perfect juice. Gourmet Oranges

Excellent starter or first course full of flavour and freshness. The thousand island dressing was made in the Thermomix machine following the recipe in the main book with egg, orange juice, ketchup, brandy, a few drops of tabasco, salt and light oil. Very well adapted to the final dish. The cocktail, or combination of ingredients, will consist of lettuce and other suitable leafy greens cut very small and carrots, pieces of cooked fish and pieces of cooked prawns (several whole prawns to put in the serving, as in the photo) and natural pineapple chunks. Mix the ingredients together and eat. Tropical Prawn Cocktail

A superb dish for the combination of flavours and the texture of the ingredients, especially the sea bass. Clean the sea bass well of bones and cut into fillets, season with salt and pepper and grill to reserve later. The ingredients for the "stir-fry" are onion, garlic, green pepper, carrot and tomato. Once the vegetables have been poached, add a glass of manzanilla wine and fish stock or fumet. Add the prawn pieces and stir to mix the flavours. When the wine has reduced, add the sea bass fillets and soak them in the sauce from time to time until they are done (not too much). Let's enjoy it with good spirits and bread for the sauce. Sea Bass Fillets with Prawn Sauce

This is a delicious starter based on courgette cut into cubes of about five centimetres, seasoned with salt and pepper and grilled on both sides.  A cream is made with Camembert cheese and whipped cream and a light vinaigrette of apple cider vinegar and olive oil. Serve with salt and pepper and add the pine nuts. Very tasty and easy. Grilled Courgette with Camembert Cream and Pine Nuts

A favourite dish of many vegetarians as it is a festival of vegetables: onion, garlic, tomato, red and green pepper, courgette and aubergine.   Gradually fry the julienned and diced ingredients, starting with the onion and peppers. Once the vegetables are mixed, put them in the oven with the cheese to brown.  The result is ready to enjoy.   Ratatouille with Parmesan Cheese

About 20 quail breasts for four people, fresh foie gras, Pedro Ximenez, meat stock, cooking cream, black truffles, butter and bay leaf are the ingredients of this gourmet dish. After frying the breasts in a frying pan with olive oil, set them aside and pour the wine into the olive oil used to fry the quails. Add the stock, cream, chopped truffles and butter. Stir well so that the sauce is just right. Brown the foie medallions on both sides in another pan without oil. Serve with a piece of foie in the centre, the quail breasts around it and the truffles.  Exquisite. Quail Breasts with Foie in Truffle Sauce

Juicy tenderloin steak with Roquefort sauce made of Roquefort cheese, butter, spring onion, manzanilla wine, salt and pepper. A good pork tenderloin cut into slices of about four centimetres, grilled (not overcooked) and seasoned with salt and pepper. Serve the grilled sirloin slices on a plate with the sauce and some parsely. Pork Tenderloin with Roquefort Sauce

A loin of smoked salmon, an avocado, spring onion, a tomato and soy sauce, honey, dill, lemon and chopped chives; these are the ingredients to make and enjoy this refreshing tartare. Cut everything with a knife and patience: the salmon in small cubes (marinated with a mixture of soy, honey and dill), the avocado in small pieces too, mixed with the chopped spring onion and the juice of half a lemon and a couple of slices of tomato for the bed on the plate. Delicious. And served with a few slices of bread, crackers or biscotti. Salmon Tartare with Avocado

Peel garlic and cut into slices. Brown them in a frying pan with the base covered with extra vir g in olive oil, taking care not to burn them and make them too hard. Open the jar of piquillo peppers, reserving the juice. Place the peppers on top of the garlic so that they exchange flavours. Place over a low heat so that the peppers dry out and take on their texture. Add the sugar on both sides of the peppers, the manzanilla wine and a pinch of salt and cook until the wine is reduced and the peppers are caramelised. Remove the peppers and garlic from the heat and add the juice from the jar of peppers to the sauce, mixing it all together in the frying pan with circular movements, which will form the sauce for the dish. Season the tuna loins on both sides and fry them in a frying pan with a little extra virgin olive oil. Do not overcook them too much so that they remain juicy and respect the flavour of the fresh tuna as much as possible. Serve each loin in two parts and two piquil

This dish is ideal for a tasty, healthy snack. Needless to say, the ingredients must be of high quality so that both flavour and texture are at the desired level. Here we go. We need some white asparagus, canned frigate mackerel (melva) in olive oil, two cloves of garlic, a hot pepper, extra virgin olive oil, a teaspoon of sherry vinegar and salt. First, cut the garlic into slices and the hot pepper into small pieces and fry in a small frying pan with a little olive oil. When they are fried, remove the garlic and hot pepper and place them on absorbent paper. In another larger frying pan, fry the asparagus on the griddle with a little extra virgin olive oil until done. Finally, add the vinegar to the oil in which the garlic and hot pepper have been cooked and add a little salt. Mix well while it heats up. Let's plate the dish. Place the asparagus on the plate and add the fried garlic and hot pepper. Pour the vinegar mixture very hot and place the frigate mackerel on top.  En