In Murcia I enjoyed the freshest of broad beans from the region and combined them with a real favourite of mine, Morcilla.

Here’s a recipe for grilled morcilla with potatoes, garlic and spring onions. A fry up Spanish style.

A great potaje from the spectacular Extremadura. It is a warming potaje that mixes lentils, chorizo, morcilla (blood sausage) and celery

Fabada Asturiana (butter beans with pork) is a popular stew throughout Spain but particularly where it hails from; the scenic Asturias.

Hi everyone – guest blogger Núria from Spanish Recipes here. Check out my latest recipe for Chickpeas, Spinach and Blood Sausage – this is one of those dishes that takes you 10 minutes to prepare if you use canned chickpeas and bagged spinachs. Please do let me know if you like it!