Nieves Barragán Mohacho, Sam Hart, Eddie Hart
Professional chef
Books & Sources
Recipes
Arrocina Beans with Chorizo, Morcilla and Pork Belly
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
A favourite wintery Spanish recipe, this pork belly is accompanied by arrocina beans, fragrant fennel, morcilla and smoky chorizo.
Bisque
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
A delightful seafood bisque from Barrafina. This rich Spanish inspired soup recipe has depth of flavour from fresh prawns, fennel, brandy and bay leaves.
Chickpeas, Spinach and Pancetta
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
Inspired by Catalan cooking, this recipe combines chickpeas, spinach and pancetta. Add a dash of olive oil and serve with crusty bread.
Chocolate Mousse
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
Layer up this light and fluffy chocolate mousse with a luscious ganache topping and cheeky chocolate biscuit topping.
Cod with a Warm Salad of Lentils and Mojama
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
This nourishing Spanish dish for Cod with a Warm Salad Lentils and Mojama Recipe is perfect for cold nights.
Octopus with Capers
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
Created by the tapas experts at Barrafina, comes this mouthwatering octopus dish is married with caper berries, paprika and parsley.
Pisto and Duck Egg
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
With slow cooked vegetables and perfectly fried egg, this Pisto and Duck Egg recipe is a fantastic vegetarian main from the Barrafina recipe book.
Sea Bass with Piquillo Sauce and Jerusalem Artichokes
Nieves Barragán Mohacho, Sam Hart, Eddie Hart · Barrafina
Delicious seabass served with a sweet and smoky piquillo sauce and earthy Jerusalem artichokes. This Anglo-Spanish recipe is brimming with colour and texture.