Mother's Day

BRINDISA THE TRUE FOOD OF SPAIN By Monika Linton Published 8th September 2016. The ultimate in contemporary Spanish cooking, #BrindisaTheCookBook is a true celebration of Spain, its food and people. Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa’s specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and store cupboard basics that are essential for Spanish and Mediterranean cooking. Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers for during the week, to big family get-togethers at the weekend, this is not just a book about recipes, but a true celebration of Spain, its food and people, countryside and producers. The most comprehensive and authoritative book on Spanish food yet published. ‘Monika has been championing the best Spanish ingredients for 30 years, hugely influencing the way we cook and eat now. This is a fascinating and wonderful book, so obviously written with love’ Samantha Clark, Moro ‘This book, an opus of knowledge, experience and judicious good taste, from one of everyone’s great food heroes, Monika Linton, captures everything wonderful and life affirming about Iberian cuisine’ Jackson Boxer, Brunswick House ‘A superb bringing to the page of Monika’s love and respect for Spain and, most importantly, an elegant, engaging and gentle way with its produce’ Jeremy Lee, Quo Vadis ‘A totally awe-inspiring cookbook, written from a deep knowledge and understanding of Spanish artisan foods, with carefully chosen recipes to celebrate each beautiful ingredient – a gem’ Darina Allen, Ballymaloe Cookery School ‘It is not only a wonderful food book, but also a fascinating journey through Spain’ Nieves Barragán Mohacho, Barrafina. ‘Not only does Monika give us delicious recipes, but her understanding of Spanish food culture and history is enthralling. As she rightly says, it’s not all about tapas’ Angela Hartnett, Murano  

Local white grapes with red Monastrell create pale pink sparkling wine. Citrus, white fruit & summer berries. Wild citrus and white fruit typical notes of Mediterranean herbs such as fennel. A voluminous mouthfeel with good structure and an elegant, fresh and persistent finish. Delicious with Iberian acorn-fed ham.

Spain produces a flavoursome, thin skinned variety of fig called Pajarero used by La Higuera to create these highly prized chocolates. These fruits create the perfect medium to carry the rich flavours of the silky milk chocolate salted caramel truffle filling and the smooth milk chocolate coating. Best enjoyed at room temperature accompanied with a chilled PX sweet wine or an espresso for an afternoon pick-me-up.

Spain produces a flavoursome, thin skinned variety of fig called Pajarero which is the perfect medium to carry the rich, moist flavours of this chocolate coated fruit. Stuffed with a ganache of cream, chocolate and brandy, the Rabitos are intensely flavoured, slightly chewy, and meltingly delicious.

These thin and crisp sweet rolled wafers are simply made with butter, flour and sugar to produce a light, rich delicious biscuit which slightly resembles a cigarette, from which it gets its name. Perfect with a cup of tea or coffee, they can also be filled with cream or creme fraiche and served with marinated fruit. For the chocolate biscuit aficionado, the chocolate version has almost as much chocolate as biscuit!

Perfect with a cup of tea or coffee, they can also be filled with cream or creme fraiche and served with marinated fruit. For the chocolate biscuit aficionado, the chocolate version has almost as much chocolate as biscuit!

Delicious thin leaves of 70% cocoa chocolate with a touch of Mediterranean salt. They come in a lovely tin decorated with a vintage illustration from the early 1900s. Perfect for gifting and stocking fillers. Smooth bittersweet dark chocolate spiked with bursts of savoury intensity. These are a guilty pleasure to enjoy on their own or with an espresso.

Toasted and caramelised Marcona almonds coated in white chocolate, then dusted in pure cocoa powder. The beautiful vintage tin uses a design from their 1901 range. At first, pure cocoa powder gives a bitter taste which is then offset by the sweet, creamy taste of the white chocolate in a combination that is enriched by the caramelized notes and crunchy texture of the whole Marcona Almonds. Great combination of aroma, flavour and texture. Please note we are unable to accommodate requests for specific tin designs.

Delicious thin leaves of 70% cocoa chocolate with a touch of Mediterranean salt, made following the traditional method of selection, roasting, refining and conching. These fine leaves are characterized by an intense flavour that is long in the mouth and has a toasted note. Ideal enjoy yourself or to share after dinner.  Taste profile: Smooth bittersweet dark chocolate with bursts of savoury intensity.

Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.

Sweet with a bitter edge and a burst of citrus. Great after dinner sweet. Made with locally grown Valencian Salustiana oranges, these candied orange segments are gently cooked in a sweet syrup to allow them to soften and create a sweet skin. Once softened they are dipped in delicious dark chocolate.   These chocolate coated segments provide the best taste combination of sweet and bitter and are the ultimate addition to any dinner table or as an appetising gift. A 1-star Great Taste Awards winner in 2025 Note from the judges: "Diverse sizes of slice create an artisan aspect. The chocolate has coated the citrus well and has a gentle shine. We loved how they capture the Valencian orange zestiness, sweetness and juiciness."

This small cheese has a soft and dense texture with crushed Italian black truffles. It combines fresh aromas of a young sheep’s milk cheese with luxurious, earthy truffle notes. Elegant and delicious balanced between sweet, creamy and mushroomy flavours. Perfect accompaniment: Olive Oil Ship Bicuits. Try this Baked Pastura recipe. Net weight: ~380g

Fragrant, delicate and silky. Perfect for dipping. A modern take on a torta. Cañarejal is a torta style cheese with a soft, silky centre and a fresh mushroom aroma. The flavour is mild, slightly sweet and richly creamy. Perfect for a dinner party, make sure you keep it at room temperature for at least an hour prior to consumption. Cut the top off and scoop the interior out with some breadsticks or crudités. A 1-star Great Taste Awards winner in 2024 and Silver at the World Cheese Awards 2023 Net weight: 250g approx.

Tangy with creamy, buttery texture. Mountain blue cheese wrapped in maple leaves. A lot going on. Matured in our Cheese Rooms The Valdeón (Picos de Europa IGP) is a pasteurised blue cheese made from a blend of cow's and goat's milk. This highly recognisable sycamore leaf wrapped cheese, has a creamy and buttery melting texture with lovely mushroomy, nutty and sometimes spicy flavours. It is delicious by itself or used to cook with.  Try our Picos Blue Soufflé recipe. Net weight: approx. 600g quarter, and 300g wedge.  

Clean, citrus flavour. Tangy, complex rind. Dense, creamy interior. World class.  This wonderful cheese was created in the 1980's and has won numerous awards all over the world. Made in the Tietar valley in Avila, where there are is exceptional grazing for livestock. The creation of the late Rafael Báez. Although the cheese is made all year round,  production levels vary with the seasons, as only the highest quality milk is selected.  Monte Enebro has an intense lingering flavour with hints of mushroom and pasture flower and a distinct spiciness from the penicillin rind. It pairs wonderfully with zesty, herbaceous wines that have a refreshing acidity, like our Flor de Vetus.  It also complements the saline, dry, and structured qualities of a Fino or Manzanilla; as well as juicy red wines with berry and floral notes, such as our Petit Pittacum. Try it in our restaurants served fried with Alemany orange blossom honey and beetroot crisps.  Learn more about this incredible cheese: watch the video here. Net weight: approx. 200g

Rich, buttery flavours. Delicate truffle. Aromatic. From the top Manchego makers. Winner: Silver at the World Cheese Awards 2023 Sierra la Solana is a hard, pressed Manchego style cheese with the subtle taste of natural black truffle (Tuber Melanosporum). Made using the unpasteurised milk of Manchega sheep and natural Spanish black truffle. Each cheese is made by hand and matured for a minimum of 3 months. The rind is natural and edible. Net weight: 230g  

Meaty, savoury flavours. Hints of toasted nuts. An open textured "session" Manchego. Matured in our Cheese Rooms. Winner: Gold at the World Cheese Awards 2023 A classic full-flavoured artisan Manchego with lanolin and spicy notes, and a meaty and savoury depth all in a harmonious balance. Ideal served with membrillo or date and walnut wheel and a glass of medium bodied red such as Tempranillo or a glass of Oloroso or Palo Cortado sherry. Net weight:  wedge approx. 240g; half approx. 1.5kg; whole approx. 3kg

Mildly goaty, fresh. Raw almond notes. Soft yet firm. Ash coated. Like the best French chèvre. Luna Negra is a goat's milk cheese, made using vegetarian coagulant. It is a lactic set cheese with vegetable ash, Penicillium candidum on the rind. The paste is white and compact, with clean, cellary and mushroomy aromas. The taste is a balance of mild goat's milk and raw almond, with a fresh, light and acidic finish. Learn more about how Elvira García cheeses are made, watch the video here. Net weight: 250g

Vibrant yet delicate, aromas of mandarin thanks to this blend of Albarino, Loureio & Caino grapes. A wine of great aromatic complexity, crisp aromas of mandarin, ripe melon and orange peel develop to delicate mineral, earthy and orange blossom notes. It is creamy with mineral touches that together with its fresh and mild acidity, offers aa pleasant and intense wine with a long finish. Best with Galician cuisine.

Dried fruit, nuts, toffee & cinnamon. Versatile and elegant.  Light in structure, a distinctive saline character due to the proximity to the sea. Perfect with semi-cured cheeses.

Fruity yet fresh with intensity and length. Citrus, fennel & passion fruit. Typical Albarino, citrus fruits, fennel and passion fruit on the nose. On the palate, it is fruity but fresh, with good intensity and length. Great with seafood.

Real black summer truffle flavoured potato crisps from Patatas Torres. Very aromatic intense aroma with sweet and fruity notes that will convert this snack into a real treat for the senses. Gluten free. These artisan made crisps are very special, with a light translucent texture, and flavours that are as aromatic as they are flavoursome. The hand crafted process allows tight control of quality and scrutiny of raw materials. The production process starts with careful selection of the finest potatoes from suppliers who have been working with the company for over 35 years. You might also like our Torres Cured Cheese Crisps. 

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole dried Pajarero figs and Marcona almonds. Pajarero figs are produced in Extremadura and they are recognised for their rich sweet flavour, their delicate skins and succulent juicy texture. The Marcona almonds are the very best that Mediterranean Spain produces: plump, creamy and rich in oil for extra flavour.  Sweet and fragrant figs, plump oil-rich almonds melded in an iconic Spanish accompaniment to cheese.

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole pitted Deglet Nour dates and Marcona almonds. The Marcona almonds are the very best that Mediterranean Spain produces: moist, and rich in oil for extra flavour. Dates are full of energy and fibre so they are a very healthy sweet snack. This wheel is ideal eaten thinly sliced on its own, or as an accompaniment to a Spanish cheese board.