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Grilled lamb chops, commonly served for lunch. Ingredients (Serves 2–4) 8 lamb chops (chuletas de cordero), about 150–200 g each 3 tbsp extra virgin olive oil 2–3 garlic cloves, crushed 1–2 sprigs fresh rosemary or thyme Salt and freshly ground black pepper Lemon wedges, for serving (optional) Preparation Prepare the lamb chops: Pat lamb chops dry and season generously with salt and pepper. Drizzle with olive oil and rub with crushed garlic and herbs. Let rest at room tempera

Garlic chicken cooked in olive oil and white wine. Ingredients (Serves 4) 1 whole chicken (about 1.5 kg), cut into pieces or 1 kg chicken thighs/drumsticks 6–8 garlic cloves, peeled and crushed 3 tbsp extra virgin olive oil 100 ml dry white wine or sherry 1–2 sprigs fresh thyme or rosemary (optional) Salt and freshly ground black pepper Lemon wedges for serving (optional) Preparation Season the chicken: Pat chicken pieces dry and season generously with salt and pepper. Sauté

Traditional Spanish muffins, light and fluffy, served with coffee or milk. Ingredients (Makes 10–12 magdalenas) 2 large eggs 150 g granulated sugar 150 ml sunflower or olive oil 150 ml milk 200 g all-purpose flour 1 tsp baking powder Zest of 1 lemon Pinch of salt Preparation Preheat oven: Preheat oven to 200°C (390°F). Line a muffin tin with paper liners. Mix wet ingredients: Whisk eggs and sugar until pale and slightly thickened. Add oil, milk, and lemon zest; mix well. Add

Spanish omelette made with eggs, potatoes, and olive oil, often eaten in the morning. Ingredients (Serves 4–6) 6 large eggs 500 g potatoes, peeled and thinly sliced 1 small onion, thinly sliced (optional) 250 ml extra virgin olive oil (for frying) Salt, to taste Preparation Cook the potatoes: Heat olive oil in a deep skillet over medium heat. Add potatoes (and onion, if using) and cook gently until soft but not browned, about 15–20 minutes. Drain potatoes, reserving some oil.