Basque beef stew, braised for six hours in mulled wine with golden raisins, served with a parsnip purée

Juicy and tender Frisona beef rib-eye steak aged for 21 days, fresh rosemary and crushed black pepper, confit piquillo peppers from Navarra and mixed leaf salad

Pan-roasted trout served with almond ajo blanco sauce and roasted beetroot, grapes and a fragrant dill oil

Roasted aubergine with vegetarian sobrasada – a rich, blend of peppers and spices finished with roasted nuts and creamy sheep’s milk labneh

Home made with golden free-range eggs, creamy Torta Pasiega cheese, home made blueberry jam

Salted caramel dark chocolate truffles

Manchega sheep cheese from Castilla La Mancha, cured for 6 months, with quince jelly