The question of when something truly becomes a tradition has been debated endlessly. Some say it’s after the second time, two years running—but that feels a bit too clinical, don’t you think?
A tradition is something deeper. It’s a connection to our past, a thread woven through our family’s history, creating a sense of continuity and shared meaning. And what better way to celebrate that than through the meals passed down from generation to generation?
No matter where you’re from or where you call home today, those traditional dishes come with you—shared with new family and friends, wherever they may be. And in that sharing, we all get to taste the rich, diverse flavours of each other’s culinary heritage.
As I had Spanish friends over at the weekend, this week, we invite you to savour a Spanish tradition with us
Enjoy, Steve and the Team
This weeks discount code is
SpanishSpices25
Good for 1 use per customer, expires Monday 28th October
Instructions:
Heat oil in a large pan, brown chicken and chorizo, then set aside.
In the same pan, sauté onions, garlic, and bell peppers. Add smoked paprika, garlic powder, and saffron.
Add rice, stir to coat with the spices, then pour in the chicken broth.
Place chicken and chorizo back in the pan. Simmer without stirring until rice is cooked (about 20 minutes).
Add peas, cook for 5 more minutes. Serve with lemon wedges.
Instructions:
Toss potato cubes in olive oil, salt, and pepper. Bake at 200°C for 30 minutes until crispy.
Mix mayonnaise, smoked paprika, garlic powder, and lemon juice to make the aioli.
Serve potatoes hot with the spicy aioli on the side.
