These Black Pepper Parmesan Sablés are the perfect treat on a summer’s evening, washed down with a glass of port, sherry, vermouth, or a dessert wine. They are rich and crumbly, while retaining a good snap, and are surprisingly filling. The best thing is that they are incredibly easy to make - just throw everything in a food processor.

I’ve been working on this recipe for some time. I wanted to get the crackers as light as possible and worked on different baking times and temperatures. I also wanted the goat’s cheese mouse to be nice and airy. This is a great one for entertaining, as everything can be made in advance and assembled later.

Whether you’re having it on a piece of bread as a tapa or cutting off a gigantic slice for dinner, Tortilla de Patatas always hits the spot. You can expand on the basic recipe and add whatever you like in the way of meat or vegetables, but here we have kept it quite simple. Truffle oil adds a very suitable earthy richness to the dish that we feel works very well.

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.

The pink and white flowers of the Magnolia Soulangeana are a forager’s dream. They can be pickled or turned into syrup, and have a distinct floral, gingery cardamom taste. Beautiful with cakes or with noodles, they are a versatile treat. They are best found fresh, and the flowers can be scooped up off the ground at Spring. The buds can also be used. Here’s two ways to make them last.