María José Sevilla

Sardines on toast with guacamole

Basque cuisine: how to cook like a local

A grilled T-bone steak with peppers on a serving plate

Meat and poultry

Chuleta a la parrilla con piquillos confitados (Charcoal-grilled T-bone steak with confit piquillo peppers)

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A whole tortilla on a blue plate with one or two slices taken out of it

Tortilla de patatas, cebolla morada y pimiento rojo (Potato omelette with caramelised red onion and red pepper)

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A plate of sardine-on-toast appetisers

Sardinillas con guacamole en tostada (Guacamole on toast with silver sardines)

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Marinated ibérico pork fillet, roast potatoes and red peppers on a plate on a wooden table

Meat and poultry

Marinated ibérico pork fillet, roast potatoes and red peppers

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