This recipe has been provided by our guest chef Omar Allibhoy

Pan de la casa (Grilled bread with tomato dip and ham) Ingredients

2 slices of ciabatta bread

10 tbsp of salmorejo

6 slices of Serrano ham

a drizzle of Extra Virgin olive oil

a pinch of salt crystals

Salmorejo ingredients:

40g white bread

300g of ripe tomatoes

1 garlic clove

6 tbsp of extra virgin olive oil

1 tbsp sherry vinegar

1 ice cube

salt and pepper

Method

1. Place all the ingredients for the salmorejo in the blender and blits until it becomes a smooth puree.

2. In a griddle pan over high heat grill the bread until golden on both sides.

3. Top with the salmorejo, the thin slices of ham, a drizzle of olive oil and some salt.

Bacalao con piperrada (Cod cooked with peppers and black olives) Ingredients

1 loin of cod

a good drizzle of olive oil

1 dried red chilli

1 garlic cloves

1 small Spanish onion

1 red peppers

1 green pepper

a few black pitted olives

2 sprigs of thyme

1 bay leaf

salt and pepper

1 tbsp of Sherry vinegar

Method

1. In a medium-size terracotta over medium heat pour the olive oil. Thinly slice the garlic and add it to the oil with the dried chilli.

2. After 1 minute add the thinly sliced onion and 5 minutes later the thinly slices peppers, bay leaf, salt, pepper and black olives.

3. Let it cook for 20 minutes or until soft. Finish it with the Sherry vinegar.

4. On a separate frying pan with a drizzle of oil over high heat, seared the seasoned loin of cod on the skin side until golden. Place the loin skin side up over the cooked vegetables, scatter the sprigs of thyme over it and let it cook in the preheated 200C oven for 7 minutes or until ready.

White Berry sangria (White wine and berries Sangria)

For the berries mix:

200g of caster sugar

200ml of water

1 punnet of blackberries

1 punnet of blueberries

1 punnet of strawberries

1 punnet of raspberries

1 cinnamon stick

1 star anise

For 1 litre jug Sangria:

250ml of ice cubes

250ml of Spanish white wine

200ml of Berries mix

300ml of lemonade

Method

1. Make the berries mix in advance.

2. Place the sugar, water, cinnamon stick and star anise in a saucepan and bring it to the boil. Pour over the washed and chopped fruit and let it cool down for a few hours.

In a large jug, fill it with plenty of ice, mix the correct amounts.