Duck Mousse Salad First, place the duck mousse slice in the centre of each plate. Then wash and break the leaves of letuce, curly endive, endive and red Chicory into small bite size. Wash and cut the white grapes in halves, using all the vegetable leaves and grapes to form a crown around the duck mousse. Finally flavour the salad with salt, pepper and virgen olive oil before serving... (click here)

Escalivada Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with more paper towels. Preheat the frying oil in a deep-fryer or an 8-inch diameter saucepan with a basket insert to 375 degrees F. Fry the eggplant slices in batches until golden brown, 7 to 8 minutes. Drain on paper towels and let cool. Let the frying oil cool completely, strain, and save for a future use ... (click here)

Spanish Omellete First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and continue frying until are soft. Drain the vegetables in a colander to get rid of the excess oil. Beat the eggs in a bowl and season it with salt ans pepper. Add the potatoes, etc... and mix well and check seasoning... (click here)

Rice with milk Place the water, rice, cinnamon stick, lemon zest, salt and sugar in a saucepan or pot and bring to a boil. When boiling, lower heat, cover and let simmer until the water is nearly all absorbed (keep checking every minute, so as not to burn). Add the milk when most of the water has absorbed and continue cooking until the rice is extra tender and “bloated”. Stir and the texture should be creamy.... (click here)