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Elisabeth Luard's Ensaladilla Rusa

Elisabeth Luard's Ensaladilla Rusa

posted on 27 November 2017 by admin

Russian salad - diced cooked fresh vegetables sauced with mayonnaise - is the standby of every tapa bar throughout Spain and is a particular favourite of mine

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Elisabeth Luard’s Escabeche de caballa (Vinegar marinated mackerel)

Elisabeth Luard’s Escabeche de caballa  (Vinegar marinated mackerel)

posted on 13 June 2017 by admin

"Freshly-cooked fish marinated in a warm bath of vinegar scented with garlic and herbs, this was originally a way of adding a little shelf-life to oily fish that spoils easily, particularly shoal-fish caught in quantity such as mackerel and sardines. The name comes from a Persian sweet-and-sour meat-dish, al-sikbaj, introduced to Andalusia during the Moorish occupation. The technique works well any leftover fried or grilled fish, including salmon and tuna."

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Elisabeth Luard's Leche frita Custard fritters

Elisabeth Luard's Leche frita Custard fritters

posted on 6 June 2017 by admin

"The direct translation of this Catalan dessert is ‘fried milk’ - sounds rather Heston Blumenthal but isn't. It's a very thick custard coated and deep-fried in much the same way as the croqueta, Spain's favourite tapa. The flavouring can be vanilla or cinnamon (very Catalan) or citrus zest or a slurp of pacharan, sloe-brandy. Delicious with sliced Valencian oranges dressed with honey."

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Blistered leeks with Romesco & garlicky sauce

Blistered leeks with Romesco & garlicky sauce

posted on 21 March 2017 by admin

The traditional way to cook calçots is blistered over charcoal till blackened on the outside but soft and juicy within and come served with an almond dipping sauce,salsa romesco.

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