Starter Main course Served on a bed of intense romesco sauce (with enough left over for you to enjoy just about anything dipped or lathered in it for days to come), the asparagus in this dish is perfectly cooked to keep its vibrant colour and finished off with a creamy hit of Spanish Idiazabal cheese.
Side dish For your main course, this hearty recipe brings together the richness of pork belly with the herby freshness of mojo verde.
Made using the holy trinity of butter, cream and olive oil, this mashed potato side brings warmth and sustenance to the table.
Nieves serves her citrus sorbet the traditional Spanish way, in hollowed lemons. Vibrant and refreshing, it is the perfect lighter end to a rich and complex meal.
