How to make

1. Chop the bacon into small pieces. Clean and slice the mushrooms.

2. Toss all the ingredients separately in a frying pan with a little olive oil. The bacon and the mushrooms need 3 or 4 minutes to cook. The sausage needs a little more, depending on how thick it is.

3. Open the jar of ‘ganxet’ beans. put them in a colander, run water over them and drain them well. After doing this, toss them in the pan as well with a little oil for 3 minutes.

4. Add salt and pepper to everything to taste.

5. Fill the deboned chicken legs with this mixture and close them up like a book. Kitchen string or a toothpick can be used for this.

6. Put butter all over the outside of the chicken legs so that they will turn golden, and roast them in the oven for 200ºC for about half an hour.

How to make:

1. Put the squid rings in a saucepan with heated oil.

2. Once they are golden in colour, add 4 or 5 cloves of garlic, the red pepper and the bay leaf. Finally, add salt and pepper to taste.

3. When the garlic is golden, add the tomato paste and the wine and let it reduce. Add the fish stock and, when it starts to boil, add the potatoes.

4. Leave it to cook until the potatoes are ready and then take out the cloves of garlic and add the chickpeas. Stir it and let it cook for a couple of minutes longer.

How to make

1. Place 4 quail eggs in a pot with cold water and bring the water to boil. When the boiling starts count 8 minutes, turn the fire off, let it cool down, peel and reserve
2. Place the drained pepper in the blender bowl and grind well. Add the milk cream and whip everything for a couple minutes with the cream whipping sticks.
3. When the mixture gets a spongy consistence pour it into a Martini shaped glass or similar and place in the fridge.
4. Empty the lentils from the jar to the strainer. Wash them well in cold water and drain them. Place them carefully over the pepper mousse, and then place a quail egg on top, sliced in half.
5. Leave it in the fridge to cool for a couple of hours and serve very cold. The lentils mixed with the pepper mousse are delicious!

How to make

1. Roll the cod in flour, fry it and reserve
2. Fry the onions in a pot with a little oil. Add two Mar-Tret jars of spinach and stir
3. Place the cod over the spinach and add a bit of water. Cover and let it finish cooking

How to make:

1. Pour a bit of oil on the oven tray so that the pizza dough won’t stick.

2. Place some tomato stir-fry over the pizza base, as much as you like. Sprinkle some cheese bits and the spinach just as they come out of the can

3. Leave it in the oven for ten minutes, until the crust of the pizza is seared underneath. That’s the perfect moment to take it out of the oven.

You can eat it just like that or you can add some olive oil or some spicy oil.

How to make

1. Sear the ham on a frying pan

2. Pour two pots of Mar-Tret black peas in a big strainer, no need to wash. Once properly drained, add them to the pan with the ham, and leave both things to fry for 3 minutes, so that the different flavours mix

This recipe can also be made replacing the ham with black pudding or black botifarra

How to make

1. Peel the green garlic and slice it into very thin pieces of around 1,5 inches long

2. Fry the garlic in a pan with olive oil, until it sears and curls. Then reserve

3. Use the same oil to fry the cuttlefish or the diced squid

4. Pour the two jars of black peas into a big strainer, no need to wash. When they are well drained, mix them with the cuttlefish in the frying pan, and cook everything together for 5 minutes to let the flavours mix.

5. Serve along with the green onion. Mix them well before you eat.