To mark the release of Rick Stein’s Spain; a collection of recipes that celebrates the rugged, diverse flavours of Spanish cuisine, we’ve got a Q & A with Rick as he chats about his must-have ingredients, his top tip for any budding chef and why he still enjoys cooking for himself, despite having made it his profession.
Where do you feel most happy when you are cooking?
My kitchen at my cottage in Padstow. It’s a bit small but perfectly formed and has the advantage that I can pick up all the fresh fish I need from The Seafood Restaurant down the road.
What food do you love to cook for your family?
Sadly, my family has grown up and flown the nest but they all come back to Padstow once in a while and then it’s always fish, something like a whole poached turbot with hollandaise sauce.
What is your favourite recipe to cook when you have friends over for dinner?
It is my Fish Pie. This has been a very successful recipe over the years. I think it is the combination of smoked and fresh fish that makes it so special.
What is your larder must-have?
The hot smoked paprika from Spain called Pimenton.
