In Spain, chef Omar Allibhoy tells me, nobody talks about Spanish cuisine. Of course, they talk about food; I think you could probably make a credible argument that they talk about little else.

This Spanish dish is perfect as just some simple, skin-on fried potatoes chunks, a sprinkle of cotija cheese and a “spicy ...

Crisp fried potato chunks filled with spicy tomato salsa and home-made aioli are divinely delicious. Spanish tapas are small potions that can create a light supper or serve as great appetizers. In a ...

Patatas bravas as they should be: crisp, olive oil-fried potatoes topped with a tomato sauce, well-flavoured with hot pimentón and sharpened with a little vinegar. For the salsa brava ...

On Morning Live, Theo roasted his potatoes instead of frying. To do this, don't follow steps 1 and 2 and instead cut the potatoes into cubes, put in a baking tray, drizzle with oil and roast in ...

Spanish cuisine is very regional,” he says in a Zoom interview from his home in London, where he moved from Madrid two decades ago. “In fact, you would really never hear anybody use the phrase ...