Spanish slow-roasted pork belly is widely known as the tapas bar dish 'torreznos con mojo dulce,' a sweet spicy sauce. But it also has other guises such here, served with a fresh, green salsa verde, skin-on roasted potatoes, Rioja-style beans and grilled padrón peppers. It's a slow dish, but gets on with it in the background while you get on with other things. A great weekend family meal or alternative to a traditional Sunday roast.

These Basque fusion buns, which I am calling Bil-bao Buns, are a fusion of flavours from the north of the Iberian Peninsula and Asian cooking, most notably Japanese food. With two fillings—pancetta and tomato and prawn and green asparagus—they are a quick and easy to make, they're an easy meal that puts something a little different into a mid-week, no-fuss supper.

This Galician fish with vegetable and chorizo stew is my take on a delicious regional dish that is all the better for cooking two meals at the same time. Delicious white fish—cod, haddock or the like—is paired with a slow-cooked stew of potatoes, carrots, onions, green beans, chorizo and various other delights.

A chorizo and chickpea stew (potaje) from the north of Spain full of vegetable goodness. In addition to the core ingredients, it includes shallots, sweet peppers, tomatoes, broad beans and a plethora of leafy green herbs.

A delicious meal soup dish from the north of Spain with chicken, chorizo, vegetables, herbs and spices

Roast pimentón chicken with apricots is a delicious dish from the northwest of Spain served with a number of delicious side dishes,

A Spanish dish of chicken wrapped in ham, rustic vegetables and an original whisky sauce that shifts it into another league