The Spanish Home Cook's Bundle

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  

Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.

Harvested from the surface of traditional salt ponds in Mallorca, Flor de Sal is the delicate first layer of crystals that form as sea water evaporates under the Mediterranean sun. Considered the purest and most mineral-rich of all sea salts, it enhances the natural flavour of food without overpowering it. This organic sea salt is hand-harvested and hand-packed, preserving its distinctive character and texture. Its fine, crumbly crystals vary in hue from pure white to soft pink or pale grey, and dissolve easily on the palate. Naturally odourless, with a subtle, clean taste and satisfying crunch, Flor de Sal is perfect for finishing dishes just before serving. Awarded the best score by Stiftung Warentest (2023) among 41 salts tested.

Sherry vinegar offers one of the most distinctive tastes in Spanish cooking and this example, from one of Spain's finest sherry producers, is among the best. Made using the same solera method used for the production of fino sherries, the result is a rich, nutty, yeasty, complex and deeply flavoured vinegar. Aged for 15 years.

Adds kick to sauces & dishes alike. Finely-ground. Peppers dry over oak fires. This paprika is produced in La Vera DOP, Extremadura from peppers that have been grown in one of the 52 villages within the DOP. The peppers are smoked by the growers before being sent to the factory, where they are ground in stone mills, to preserve the quality. This smoked paprika has a warm and smoky flavour, with a gentle hint of heat. If you’re looking for something with less spice, try the mild variant of our La Chinata smoked paprika.