The new year often brings with it a desire to cleanse the body clear our minds and clean out the kitchen drawers!

This is one of those and it’s thanks to Polpo by Russell Norman. This really hits the spot!

The key to any great dish is to use the freshest ingredients you can find and I can’t think of anything better than knowing you have used local produce in making a dish like paella.

Marc Fosh is a British Michelin Star chef with a fantastic restaurant in Palma. I really love cooking this dish which he shared on the Hairy Bikers TV show when they visited Mallorca.

I have been a huge fan of Yotam Ottolenghi for many years, the way he effortlessly blends substantial flavours is mouthwatering.

There are lots of recipes for using figs but this one really does create a beautiful marriage of flavours.

When the sun is high in the sky, you need something refreshing and a bit of an energy boost. Try our gazpacho with fresh Pollença produce.

When it’s Sant Marcs day that means one thing - snails piled high served with pure white aioli. Here is our local recipe for this wonderful dish which as well as tasting amazing is packed full of goodness - give them a try.

The first time I made these little beauties it was a cold winters night back in England. We had friends staying and whilst the Estofado stew was bubbling away and the canederli were waiting patiently on the side

We thought it was about time we featured a sweet recipe and as we have lots of wonderful local lemons on our doorstep then it had to be a lemon cake.

Our featured recipe this week comes from Yotam Ottolenghi and his fantastic Vegetarian book ‘Plenty’.

Who’d have thought a squid and prawn burger, but this is absolutely delicious. Inspired by the Michelin chef Jason Atherton using fresh local produce…