Quintessential dish of the Spanish cuisine... as Spaniards we are always in a battle of cooking it with or without onion. In my family we love it with zucchini. In Australia, I have started to make it with a bit of onion and a clove of garlic. It can be a 2 serves meal, 1 meal for 2 people: you could also serve it as an entree for 4 people, or cut it in 2 cm squares for everyone to share. This is my basic recipe but I will offer other fillings each week as I keep having a ball, cooking for you!

For an healthy and easy way out, this is my dish to go. So versatil in picnics, and get-togethers. And the best of it is that you can eat warm or cold, or if you are dealing with a big batch, you actually can freeze it and chuck it in the oven for another day... 1 loaf of Empanada: 8 serves

This is the version of Paella I have been making since I started. Vegetables with meat (chicken and pork ribs). Ideally I would put rabbit too, but for the difficulty of sorting it, I haven't tried yet. You won't find chorizo in it, either... See most of the Spaniards, we never considered it belongs to the dish and you won't see it in my own recipe. I am trying to get as accurate as I can to the Traditional Paella of Valencia.

This dish, like Potatoes with Chorizo, it’s a must have in La Rioja’s countryside. It’s one of our favourite dishes to share on the weekends with friends and family, with a good bottle of red wine and a lot of laughs! Meat really tender, a luscius sauce and best of all, the potatoes oozing that flavour altogether... Yum!

This is another of my family's signature dish, also well known in the north of Spain. We reserve it to special occasions, Christmas festivities and so. What I can say about it's that, the sauce was a genius invention created in the spur of the moment, and with not many ingredients at hand, by a French chef, half way of the 1900's, and as a way of quickly showcasing the lobster. So he prepared the sauce quickly and then, cut the lobster and cooked in the sauce, giving us this beauty. Well, in the late 1980s, great chefs in Spain as Arzak, they started to use the Txangurro or Necora (a big crab) and the monk fish (faux lobster) to make this dish in their restaurants and that's how we cook it back home. It can be served also with white aromatic rice, and it is an amazing nourishing dish for all the family

As any other recipe from the north, it has its roots in the French cuisine. This is a cousin of the Brioche bread and I love cooking it and sharing it with friends as an alternative to churros, with a cup of hot traditional chocolate, back in Spain. Yield: 20 slices

One of the most emblematic desserts from the north, San Sebastian in the Basque Country, where my mum and her family comes from. Although it is relative new, developed circa 1990. This cheesecake is often called “burnt” cheesecake due to its iconic rich dark surface. Unlike American cheesecake, it does not have a crust. This lush recipe is actually gluten free, and can be best eaten with fresh fruit and/or a little jam spread or a spoonful of honey. Even alone will have you coming back for more!

The rice pudding is one of those dishes that takes us back to our childhood, when our grandmother would prepare it in the holidays. It is normally eaten cold, but in some houses, I am pretty sure they wouldn't let it cool enough before the pot was emptied. The one I made it's infused with cinnamon, lemon and orange peel. Looking forward for you enjoy it!!