This is so simple. Place a salmon fillet on a baking dish and drizzle with fino chilli oil. Place in a preheated oven at 180C and cook for 20 mins.

Serve with new potatoes and salad dressed with fino manzanilla oil and lemon juice.

Jesey Royals with Sundried Tomatoes, Pancetta and Oregano

Preheat the oven to 220C. Place 800g jersey royals in a shallow baking tray and drizzle wiht fino olive oil, rock salt and cracked black pepper and toss until coated. Bake for about 20 mins or until nearly cooked, occsasionally turning the potatoes. Mix in 150g of pancetta lardons and continue to cook for 5 mins. Remove from the oven, mix in 100g of roughly chopped sundried tomatoes and a handful of chopped orgegano leaves.

Spaghetti with Tomatoes, basil, garlic and olive oil

Score a cross on top of 6 large ripe tomatoes. Bring large pot of water to the boil and plunge tomatoes in. Count to 20, take them out and plunge them into a basin of cold water. The skins should come away easily. Cut each tomato into quarters, remove seeds and chop the flesh into chunky concasse. Chop 3 cloves of garlic, shred a large handful of basil and put in a bowl with tomatoes and garlic. Cover with Fino extra virgin olive oil and season with salt. You can add a pinch of sugar if you want. Leave to macerate for ten minutes. Boil a large pot of water and cook some spaghetti. Heat tomato mixture gently just before the pasta is cooked, just enough to warm it through - it shouldn't cook at all. Toss the spaghetti together with the tomato. Serve with freshly grated Parmesan cheese.





Oven Baked Asparagus with Pinenuts Parmesan and Chorizo

Take a bunch of asparagus and break the woody ends from the stalks - if you gently bend the end of the stalk it will naturally break where the woody part starts. Place the tops in a baking dish and drizzle with fino olive oil and some rock salt. Bake in a preheated oven at 180C for about 10 mins - the asparagus should be soft but not too brown. Meanwhile gently brown some pinenuts in the same oven - watch like a halk as they only take a couple of minutes and once they start to cook they burn in a matter of seconds! Sprinkle the browned pinenuts onto the asparagus and then top with parmesan shavings. Serve with some warmed slithers of delicious Spanish chorizo.