A way to enhance this already flavour-packed chorizo is to poach it in cider, a tapa originating from Asturias. For a twist on this recipe, use Chistorra, a long, thin version of chorizo from the Basque Country. Cut it into pieces about two centimetres long and fry over a medium heat until the skin changes colour. Pour in enough cloudy cider to cover the chistorra and let it simmer. The longer you cook it, the more glaze-like the sauce texture will be. Serve with plenty of bread; your guests will want to mop up every drop of the sauce.

This Sardine Puttanesca is a bold and flavourful twist on the classic Italian pasta dish. Using La Narval sardines in spicy olive oil, a rich tomato sauce, briny capers and Empeltre black olives, it offers the perfect balance of salty, spicy and savoury flavours. Tossed with al dente spaghetti, fresh parsley and a grating of Galmesan cheese, it’s a quick yet impressive seafood pasta ready in under 30 minutes. Whether you’re after a hearty midweek supper or a Mediterranean-inspired dish to serve guests, this easy sardine pasta recipe is sure to hit the mark.

This Puff Pastry Pissaladière is a French-inspired tart with a Spanish twist, combining buttery, flaky pastry with slow-cooked caramelised onions, fragrant herbs, Ortiz premium anchovies and Empeltre black olives. Originating from the Provençal coast, pissaladière is a savoury speciality often enjoyed as a rustic starter or light main. Using ready-made puff pastry keeps the recipe simple, while the rich onion base, salty anchovies and briny olives create a beautifully balanced flavour. Perfect for sharing at gatherings or serving with a crisp salad, this easy Mediterranean tart brings a taste of the French Riviera to your table.

This Spanish take on an Italian classic comes together in under 15 minutes and uses a mix of fresh ingredients and store cupboard staples. The real magic? The croutons—soaked in tomato, olive oil and vinegar until they're beautifully soft and full of flavour.