• 1 kg ripe tomatoes, roughly chopped
  • 1 small green pepper, de-seeded and roughly chopped
  • 1 small red pepper, de-seeded and roughly chopped
  • 2 carrots, roughly chopped
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 250ml-500ml water
  • salt
  • 125 ml olive oil
  • 4 tbsp red wine vinegar


1. Place the tomatoes, green pepper, red pepper, carrots, onion and garlic in a food processor or blender. Add the water, adjusting the amount depending on the consistency you require. You may need to do the processing in two batches.

2. Blend the vegetables and water until well-processed. Pass the liquidized vegetables through a sieve and return to the rinsed-out food processor.

3. With the food processor running, add the salt and the olive oil in a thin, steady stream. Add the red vinegar and mix in. Taste the soup and adjust the seasoning.

4. Transfer the gazpacho soup to a serving dish. Cover and chill until serving, ideally overnight.

5. Serve the chilled gazpacho with the cucumber, onion, hard-boiled egg, croutons and green pepper garnish, each served in separate ramekins or little bowls.


Fabada (white bean stew)


  • 500 g white kidney beans, soaked overnight in a large saucepan covered with water
  • 1 morcilla, (Spanish blood sausage)
  • 1 chorizo sausage
  • 1 salchica sausages
  • 1 jamon bone
  • 100 g pork belly, optional
  • salt
  • 100 ml cold water
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1 small onion, chopped


1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.

2. Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.

3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.

4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.



  • 75 ml olive oil
  • 700 g minced lamb
  • 1 onion, chopped
  • 3 cloves garlic
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 800 g canned chopped tomatoes
  • 1 tbsp oregano
  • 2 bay leaves
  • 2 tbsp chopped thyme
  • 175 ml white wine
  • black pepper
  • 4 aubergines, finely sliced
  • 2 egg yolks
  • 1 litres white sauce
  • 150 g gruy re cheese, grated
  • 50 g parmesan, grated


1. Heat the olive oil in a large heavy-based frying pan. Add the minced lamb and onion and fry over a medium heat, stirring often, until browned on all sides, around 10 minutes. After 5 minutes, add the garlic, mixing in well.

2. Mix in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme.

3. Add the wine, season with salt and freshly ground pepper, and bring to the boil. Reduce the heat and simmer the mince mixture for 45 minutes, stirring now and then. Remove the bay leaves.

4. Preheat the oven to 180 C/gas 4.

5. Meanwhile, dry the aubergine slices with kitchen paper. Heat the olive oil in a large frying pan. Fry the aubergine in batches until golden brown, remove from the frying pan and drain on kitchen paper.

6. Mix the egg yolks into the white sauce, beating well. Stir in 100g of the Gruyere cheese and season with salt and freshly ground pepper.

7. Season the base of a deep oven-proof dish with a third of the mince mixture. Layer with some of the sliced aubergine.

8. Repeat the layers of mince and aubergine, ending with a layer of mince. Pour over the cheese sauce to form an even topping.

9. Sprinkle over Parmesan and remaining Gruyere.

10. Bake the moussaka in the oven for 45 minutes, until bubbling and golden brown.

11. Cool, cut into squares and serve with crusty bread and a mixed green salad.