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

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

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

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

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

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