Recipes · Spain · Vegetive

A chilled Cordoban tomato cream thickened with stale bread and emulsified with olive oil until pale pink and velvety.

Courgette, aubergine and peppers cooked separately then folded into a slow-reduced tomato sauce rich with olive oil.

Peppers, aubergines and onions roasted whole until smoky and collapsing, then peeled and served in strips with garlic and olive oil.

Crisp roasted potato cubes smothered in a fiery smoked paprika tomato sauce and dolloped with a garlicky plant-based aioli.

Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.

Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.

Saffron rice cooked in a fragrant broth with peppers, green beans, artichokes and peas, right down to the golden crust at the bottom.

The thick, tender Spanish omelette, potatoes and onions slowly cooked in olive oil then bound with eggs.