RECIPES

2 large red peppers, 1 large handful basmati rice, 120g spinach, Fino Chorizo Jam, salt, pepper, Fino Olive Oil Place the basmati rice in a saucepan, cover with water and bring to the boil, then turn the heat down, simmer for 10 mins until cooked and drain. Drizzle some Fino Olive Oil over the base of a second saucepan, add the spinach and saute over a gentle heat.  Once the spinach is wilted, combine it with the rice, then add two heaped teaspoons of chorizo jam. Mix together and season. Slice the tops off the peppers and remove the core and seeds. Stand the hollow peppers...

Ingredients 2 oranges, 3 eggs, 150g caster sugar, 230g ground almonds, 70g plain flour, 1 tsp baking powder Method Preheat the oven to 180 C. Grease an 8" cake tin. Chop the oranges (skin on), remove pips and place in a saucepan with 2 tbsp water, bring to the boil and simmer for 30 minutes. Place the cooked oranges and juice in a blender and pulse until smooth.  In a separate bowl beat the eggs and sugar with an electric beater until thick and pale. Add the orange mixture, ground almonds, flour and baking powder and fold to combine. Pour the mixture into the...

Serves 4 For the chicken - 1 tsp chilli powder, 1 tsp ground cumin, 1 tsp cinnamon, 2 tsp cayenne, pinch salt, 8 skinless boneless chicken thighs For the vegetables - 2 peppers (I used yellow and orange), 6 medium tomatoes (finely chopped), 2 garlic cloves, 1 tbsp tomato puree, 8 anchovy fillets (optional), 3 tbsp Fino olive oil, 1/2 glass of white wine, 150g pearl barley, salt and pepper to taste, plus 1 cup chicken stock (if needed). Mint for garnish. Mix all the spices together and rub on to the chicken thighs until they are coated. Place the spicy chicken on a plate, cover and put in the fridge to marinate for an hour or so.  Pour 3 tbsp olive...

Serves 3/4  1 whole large cauliflower, olive oil (for coating cauliflower), 3 shallots (finely chopped), 3 garlic cloves, 1 teaspoon dried chilli flakes, 8 salted anchovies, 600g tomatoes (finely chopped), 75ml veg stock, 50g salted butter Preheat oven to 200C. Remove leaves from cauliflower and set aside. Place cauliflower in a pan of boiling water for five minutes. Remove and place in a baking tray. Coat the cauliflower generously in olive oil, season with salt and pepper (you could also add paprika/cayenne pepper or other spices at this stage). Place in the oven and bake for 50 minutes. Whilst waiting for...

Serves 4 40g parsley, juice of one lemon, 3 tbsp capers, 3 tbsp olive oil, 1 avocado (peeled, stoned and diced), 400g cherry tomatoes (halved), 1 red onion (diced), 1 bag rocket, handful of celery leaves, 4 salmon fillets, 2 tbsps dark brown sugar, 4 heads of chicory (quartered) Preheat oven to 220C. For the dressing put parsley, capers, lemon juice and 2 tbsps Fino olive oil into a blender and blend until smooth - it should come out quite thick. Mix rocket, tomatoes, celery leaves and red onion together to make the salad. Coat the salmon in Fino olive oil...