Dress up that everyday meal with a simple but delicious sauce.


Whether you enjoy cooking or not, it can be easy to fall into a menu-planning rut. Don’t despair! We all have a few dishes that we rely on when we don’t have the time or energy to come up with new ideas.


On the bright side, you don’t have to come up with completely different dishes in order to change up the flavours at your dinner table. You can still serve the standard meat, chicken, salad and sandwiches you have in your culinary repertoire, yet make it new and interesting. All you need to do is start hitting the sauce. Well, not that kind of sauce.


I’m talking about a sauce so versatile it can be served with almost anything, one that will transform it into a completely different dining experience. It’s a lot to ask of sauce, but let me give you some examples.


It can be used as another condiment, just like ketchup, mayo or mustard.


There are a few sauces that I like to have on hand for when I’m looking to enhance simple grilled meats, fish or poultry. Chimichurri is a perfect example. To take a spoonful of it on its own would seem too overpowering, much like mustard would be. Yet it resonates with herb and vinegary flavours that give life to even the dullest dinner fare.


Another example is a spicy soy dipping sauce that can be drizzled onto plain rice, or used as a marinade for chicken kebabs or, as the name implies, as a dipping sauce for lettuce wraps or dumplings.


Any number of salsas, vinaigrettes or sauces made from roasted vegetable sauces will work for this purpose. I go through phases where I’ll make a batch of something and just keep it on hand to jump-start my weeknight meals.


This week, I’m all about Romesco sauce. Spain’s iconic red sauce is a magical blend of nuts, different roasted red peppers, olive oil, perhaps a dash of sherry vinegar and, for a hint of smokiness, smoked paprika. The result is a rich, creamy, vibrant sauce that’s just as tasty slathered on a grilled ribeye as it is in a turkey sandwich, why not try it this Christmas.

And now I able to share my very own version available on amazon.co.uk and in our Deli.

I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.

I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.


​I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.








When choosing what Pintxo to try next, the sheer variety can be overwhelming! How can you possibly decide?


As the epicentre of all things Pintxo, San Sebastian could give us a steer. Its prime coastal location gives it a long maritime history, and seafood is extremely prevalent in its fantastic cuisine. Some of our favourite Pintxo in San Sebastian incorporate the region’s incredible seafood.


As the epicentre of all things Pintxo, San Sebastian could give us a steer. It’s prime coastal location gives it a long maritime history, and seafood is extremely prevalent in its fantastic cuisine. Some of our favourite Pintxo in San Sebastian incorporate the region’s incredible seafood.

So what can we do with a tin of Tuna, Sardines and some Anchovies? Here are my top 10 easy seafood Pintxo:

1. Pintxo Anchovy, red pepper and Manchego



2. Pintxo of Anchovy, egg mayo and capers



3. Egg mayo, red pepper and Anchovy



4. Faux crab topped with grated egg



5. Fish balls with Romesco Pesto



6. Sardines with spicy Mojo Rojo



7. Sardines on black olive tapenade and parmesan



8. Sardine with spicy Gilda and red pepper



9. Anchovy, tuna and cheese



10. Tuna moose topped with Anchovy


I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.


I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.


​I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.











Iconic Spanish snack found everywhere.


I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.


I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.


​I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.