The time and the moment call for it. Breakfast, snack, dessert or whenever you like, torrija is a springtime classic. There are different ways of making this sweet treat. We have chosen the most Andalusian recipe: with honey. We soak the special torrijas bread in white wine, cinnamon and some lemon peel. Then we dip the bread in beaten egg and fry it in olive oil. Place the fried bread on absorbent paper. Meanwhile, heat the honey and boil it with the wine, cinnamon and lemon mixture.  Place the bread in a bowl and dip the pieces in the honey mixture.  Enjoy the special, spring-like texture and sweetness. Torrijas with Honey

A must-try dish at this time of year: a stew cooked slowly and with time, with selected ingredients to enjoy it with all its flavour. We have to soak the chickpeas the night before preparing it. We also put the cod in water to desalinate.  The first thing to do is to coat the pieces of cod in a little flour and fry them in very hot olive oil. Set the cod aside and fry a finely chopped onion in the same olive oil used to cook the cod. When the onion is fried, add chopped tomato and a chopped red pepper with its juice. We have also crushed a clove of garlic and a sprig of parsley and dissolved the mixture with a splash of manzanilla wine. Add the mixture to the vegetables and bring to the boil. Cook and add the pieces of cod so that they are cooked with the sauce. Cook over a low heat, mixing all the ingredients of the stew. Let all the ingredients settle for a quarter of an hour and eat. Chickpeas with Cod (Garbanzos con Bacalao)

An excellent starter to serve with almost any other dish. The mixture of flavours and textures makes this a very attractive snack dish. Start by washing the aubergines well and cut them into thin slices. Place them in a bowl with water and salt for a few hours. Then dredge the aubergine rings in flour and fry them in olive oil. Once they are well fried, put them aside on a plate with absorbent paper.  Cut the cheese into thicker slices. Place a slice of aubergine, a slice of cheese on top, another slice of aubergine, another slice of cheese and finish with a slice of aubergine (see photo). Top with cane honey and sesame seeds. Taste it. Fried Aubergines with Goat's Cheese and Cane Honey

This is a dish full of flavours and contrasts that requires fresh cod. Let's start. Cover some cod loins with olive oil in a casserole dish, a few cloves of garlic and thyme and cook very slowly so that they get a nice, slow confit. Mix rosemary honey, mustard and liquid cream in a saucepan on the heat. Allow to reduce and keep warm. Place the cod confit on plates and add the mustard and honey sauce on top. Serve with a sprig of rosemary for decoration. Cod Confit with Mustard and Rosemary Honey Sauce

A tasty, nutritious dish that requires fresh, quality ingredients. First, make the meatballs by placing the minced meat in a large bowl. Add finely chopped garlic, chopped parsley, two eggs and a little milk to make the meatballs juicy. Add salt and pepper. Mix very well so that the flavours come together and then add breadcrumbs to give consistency to the meat mixture. Make the balls and fry them in olive oil to brown them a little on the surface, leaving the inside almost raw. Set aside. Now we are going to make the sauce. Fry three slices of bread in the same oil in which we made the meatballs. Set aside in a mortar. Cut an onion into brunoise and slice three cloves of garlic. Fry it and when it is poached, add three spoonfuls of fried tomato. When the fried tomato has reduced, add a glass of white wine and allow the alcohol to reduce. Add sweet paprika, cumin and meat stock to the mortar with the bread. Crush in the mortar and pestle until the bread is crumbled and the mixture

For this classic recipe we need a good free-range chicken, several spices and patience for baking. First, salt the whole chicken, including the inside. We coat the entire surface with olive oil and put a layer of a crushed mixture of dry spices: black pepper, oregano, thyme, rosemary, basil and herbs de Provence. Then pour the juice of half a lemon over the top and put it inside the chicken along with two bay leaves and a sprig of fresh rosemary and thyme. Sprinkle with a dash of cognac. Preheat the oven to 180 degrees and then place the chicken in it for one hour. After this time, turn the chicken inside the oven and leave it in for a further 30 minutes. Check that it is done and serve carved with some chips. And don't forget the bread to dip in the sauce. Roast Chicken

The sauce, known as roteña because of its origin in the southern Spanish coastal town of Rota, is a combination of several vegetables that adapts to a wide variety of fish. We will make it today to be served with seabass (corvina) loins, and the result will be amazing (see photo). First we make the roteña sauce. To do this, cut a couple of onions into julienne strips, a green and a red pepper, chop some garlic and gently fry everything in a frying pan with olive oil. Next, dice the tomatoes and add them to the sauce along with two bay leaves. Add salt and pepper to the vegetables. When the vegetables are ready, add half a glass of manzanilla wine and allow the alcohol to reduce. The sauce is now ready. Place the roteña sauce on a baking tray and put the seabass loins cut into four pieces on top with a little salt. Bake in the oven at 180 degrees for about 10 minutes so that the fish is juicy. Serve the fish with the roteña sauce. Corvina (seabass) a la Roteña

This delicious cake deserves to be savoured at leisure, enjoying the flavours (sweet and fruity) and textures (creamy and crunchy). We start by preparing the base of the cake. To do this, we crush some biscuits and mix them with melted butter. Place this mixture in a mould, spreading it all over the base of the mould and put it in the fridge while we do the rest. Mix cream with milk, heat and add cream cheese, sugar and curd. Spread this mixture over the base we had in the fridge and put it all in the fridge again. For the topping, mix strawberry jam, water and gelatine. Pour onto the cake.  Finally, wash the strawberries and cut them into halves. Place them on top of the cake and serve.  Enjoy. Strawberry Cheesecake