James whetlor’s goat tacos

Raised in Bilbao, northeast Spain, and inspired by her mother to become a chef, Nieves moved to London in 1998. She was head chef at pioneering tapas bar Barrafina when it won its Michelin star and sh

Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers

Serves 4-6Prep time 25 min, plus 45 minbrining and overnight soakingCook time 1 hour 15 min MAKE AHEAD You can make, cool and chill the stew in the fridge for up to 3 days, then gently reheat before s

Serves 4Prep time 15 minCook time 30 min Every Mediterranean country has its own recipes for using up stale bread – in Spain migas reigns supreme. A pile of chunky breadcrumbs fried in plenty of oil w

Ingredients (Makes 4) For the filling: ◆ 2 tbsp olive oil ◆ ½ white onion, finelychopped ◆ 3 cloves garlic, finelychopped ◆ 200g bacon, finelychopped ◆ 300g ground (minced)beef ◆ 300g ground (minced)p

This zingy sauce doubles up as a marinade and a dressing. It’s a staple of Brazilian barbecue, and goes well with any grilled meat. SERVES 4 PREP 15 MINS, PLUS MARINATING COOK 25-30 MINS ✱ 550g piece