As we come towards the end of blood orange season I wanted to utilise this fresh and vibrant fruit in a simple way. Crudo seemed like a good choice. The balance of flavours and textures works well. I recommend using transparent soy sauce in the dressing if you can source it. It keeps the colours vibrant. I have also tried this recipe with tuna and it was delicious.

This recipe includes a version of Taberu Rayu that I have developed. The flavour is sweet, salty, complex and not overly spicy. I have found that this oil pairs wonderfully well with scallops. They can really stand up to the robust flavour. Treat your scallops like miniature steaks when cooking – an intense heat, don’t move them around too much and aim for a charred outside and a soft, warm inside.

Migas is a wonderful dish enjoed in many different parts of Spain and Portugal, and can be prepared with either breadcrumbs or flour. It is said to have been introduced by shepherds as a way to use up whatever rations they had along with some remaining stale bread or flour while on the move. While not as well-known as paella, the dish is just as delicious and works very well when feeding a group.

Tuna empanadas are delicious, with a flaky, buttery pastry and a very satisfying, savoury bite. It’s a great dish to serve for a group and is easy to make. Here’s our take on this classic dish.

This recipe looks good and tastes even better. Above all else, it’s very straightforward to make. Soft, high-quality chorizo from Spain works the best, and the Prosecco doesn’t have to be anything fancy.

A very different way to cook fresh tuna, this preparation results in a light and crispy fish goujon that has a very satisfying chew. The tangy, spicy mayonnaise brings things to another level.