Honestly, I was surprised by how well they worked together, and by how rarely you come across this combination in restaurants. So I thought I’d share my take on it with you.

Less talk. Let’s cook.

And remember, I don’t create recipes for you to follow word for word. I wan…

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I think I’ve finally managed to achieve the image and sound quality I was looking for, although there’s always room to improve and keep learning. I’ve also decided to take the profile in a slightly different direction, focusing on kitchen sounds as the main feature, with some proper jazz playing in the background. You already know how much I love it.

As for today’s recipe, this one is an absolute flavour bomb: scorpionfish fillet in a light tempura batter, finished with a touch of smoked paprika and served with a fish curry sauce and tart apple. Honestly, the combination couldn’t work any better.

Less talk. Let’s cook.

And remember, I don’t create recipes for you to follow word for word. I want you to use them as a reference, get creative, experiment and make your own versions.

This Substack is for professional and home cooks alike, or simply anyone who’s passionate about cooking and good food and enjoys getting creative in the kitchen. So don’t be afraid to play around with each ingredient, take something out, add something else, or change it completely.

It might work, it might not, but that’s exactly how you learn to create your own dishes from scratch and build confidence in the kitchen ;)

Take it from a 100% self-taught cook.

Ingredients:

• scorpionfish fillet

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I won’t ramble on. Let’s get into it.

And remember, I don’t create recipes for you to follow word for word. I want you to use them as a reference, get creative, experiment and make your own versions.

This Substack is for professional and home cooks alike, or simply anyone who’s passionate about cooking and good food and enjoys getting creative in the kitchen. So don’t be afraid to play around with each ingredient, take something out, add something else, or change it completely.

It might work, it might not, but that’s exactly how you learn to create your own dishes from scratch and build confidence in the kitchen ;)

Take it from a 100% self-taught cook.

Ingredients

• beef carpaccio

• pickled pearl onions

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It’s a dish I’d been craving for a while, but honestly, I’ve grown a little tired of the way it’s served in most places. More often than not, I just don’t think it’s worth what you end up paying for it.

So I won’t ramble on. Let’s get into this little bomb, served with homemade shoestring fries and kombu lactomayo ;)

And remember, I don’t create recipes for you to follow word for word. I want you to use them as a reference, get creative, experiment and make your own versions.

This Substack is for professional and home cooks alike, or simply anyone who’s passionate about cooking and good food and enjoys getting creative in the kitchen. So don’t be afraid to play around with each ingredient — take something out, add something else, or change it completely.

It might work, it might not, but that’s exactly how you learn to create your own dishes from scratch and build confidence in the kitchen ;)

Take it from a 100% self-taught cook.

Less talk. Let’s cook.

Ingredients

for the beef tartare

• 150 g beef (you can use fillet, or a more affordable cut such as rump. I’d recommend talking to your butcher or trusted butcher, as they’ll help you choose the right cut)

• 2–3 shallots

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The thing is, I had a few leftover brioche buns and wanted to turn them into something else. After giving it a bit of thought, I came up with the idea of combining battered mackerel with some really good Iberian ham.

Honestly, I loved the combination so much that I’ll probably be adding it to some of my upcoming events and private dinners.

I won’t ramble on any longer.

And remember, I don’t create recipes for you to follow word for word. I want you to use them as a reference, get creative, experiment and make your own versions.

This Substack is for professional and home cooks alike, or simply anyone who’s passionate about cooking and good food and enjoys getting creative in the kitchen. So don’t be afraid to play around with each ingredient, take something out, add something else, or change it completely.

It might work, it might not, but that’s exactly how you learn to create your own dishes from scratch and build confidence in the kitchen ;)

Take it from a 100% self-taught cook.

Less talk. Let’s cook.

Ingredients

• mackerel

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You can easily swap the duck stock for chicken stock, but as you already know, I absolutely love poultry and game, so I made this one with duck carcasses.

Ingredients

• 1 squid

for the duck stock

• carcasses from 1 duck

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As you already know, I absolutely love tuna perpatana, so it had to make an appearance here. It is true, though, that it can be a little too fibrous, especially if you don’t gently melt some of the fat with a blowtorch beforehand.

The other obvious star of the roll was tempura prawn.

A funny little story about this recipe: I had already edited the whole video and deleted all the clips when I realised that, technically, what I had made wasn’t actually a hosomaki, but more of a chumaki, which sits somewhere between a hosomaki and a futomaki. But oh well… you learn something new every day.

Also, let me know if you like this new intro style. I’m trying some new things :)

Less talk. Let’s cook.

Ingredients

for the sushi

• tuna perpatana

• fresh prawns

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He also had some tiny Asian aubergines at the stall, and I thought that perhaps a samfaina, a Catalan vegetable sofrito, could work really well with the oysters.

As with all my recipes, this is by no means a traditional samfaina. In fact, I completely forgot to add the courgette, which is one of the main ingredients in a traditional version, so I guess this is technically a courgette-free samfaina.

Spoiler: I really loved the result. You definitely lose some of that fresh taste of the sea you get from a raw oyster, but it brings a completely different kind of flavour and texture to the dish, and I really enjoyed it.

Less talk. Let’s cook.

Ingredients

• 6 oysters

• beer

• pecorino romano

for the “samfaina”

• 5–6 ripe Padrón peppers

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To be honest, after such an intense month in Mallorca, I didn’t really have the headspace to come up with recipes like I normally do, so I took it easy and headed straight to the market with absolutely no idea in mind.

You already know I also love coming up with recipes while walking around my favourite market stalls, letting the produce guide me. This time, the first thing that caught my eye was these red-fleshed plums that Lluís from Can Fisas let me try. They were from Lleida, and they were incredibly juicy and sweet.

As soon as I saw that deep red colour inside, I thought of making a crudo with some beautiful red tuna to match.

The only thing missing was a good sauce, so I made a citrusy base using cow’s milk mató from Granja Armengol, very similar to a sauce we made in Mallorca with my good friend Cintet. It honestly works incredibly well with this kind of combination.

The result is a super refreshing crudo with a creamy sauce, finished with a little parsley and coriander for even more freshness.

Less talk. Let’s cook.

Ingredients

• red tuna

• 1 tbsp soy sauce

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You already know I’m not a huge fan of using the word umami, but this dish definitely deserves the mention because there’s an indecent amount of it in here hahaha.

The egg yolk and the tomato dashi made with kombu and katsuobushi turn what might look like a rather “bland” or delicate dish from the outside into an absolute flavour bomb.

Less talk. Let’s cook

Ingredients

• lemon verbena oil

• low-temperature egg yolk sauce

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As always, I didn’t want to add too many flavours or techniques that could distract from such a beautiful product, so I simply paired it with the best sauce in the world and some fresh, citrusy herbs to cut through the richness :)

Less talk. Let’s cook

Ingredients

Tuna

• tuna perpatana

• fresh herbs

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Honestly, I’ve got an insane amount of work going on in Mallorca with the residency (if you follow me on my other social media, you’ll know what I mean), and I genuinely don’t know how I’m finding the time to do everything hahaha.

I’ve been sitting here for a while trying to figure out what to write as an introduction to this snack, but honestly, nothing was coming to me. I guess the inspiration for making a whole stuffed anchovy in tempura came from Dos Palillos in Barcelona, where I had one as a snack with a completely different filling. I loved the idea of frying the whole fish, though, and wanted to do my own version.

The filling itself came out of nowhere, as so many of my ideas do, while wandering around the market, which you probably know by now is something I do almost every day.

The result is honestly incredible: an absolute flavour bomb that explodes in your mouth when you bite into it. Definitely one I’m adding to my next menus.

Less talk. Let’s cook

Ingredients

Anchovies

• whole anchovies

Filling

• foie gras

• sun-dried tomato

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During my residency at Sarau in Barcelona this July, they were on the menu, and they’re also part of the one we’re serving in Mallorca right now. In Barcelona I paired them with almonds, roasted peppers and Iberian pork jowl. Here in Mallorca, the concept is almost the same, except I’ve swapped the pork for smoked cod preserved in extra virgin olive oil. As a snack, I think it’s incredibly versatile and always a fun bite to eat.

The aubergine snack came together almost by accident while walking around the market, trying to think of a way to use up some leftover apricot ketchup from another recipe. If you haven’t seen it yet, you’ll find that recipe in the fried chicken wings article from a couple of weeks ago.

Less talk. Let’s cook

Ingredients

Tempura aubergine

• aubergine

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Less talk. Let’s cook

Ingredients

Celeriac

• 1 celeriac

• caviar

Roasted fish dashi

• fish heads & bones

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The other day I finally decided to give them a go. After thinking for a while about what to fill them with, I settled on a classic gyoza filling but made with red prawns to create one of those deeply umami dishes that you just can’t stop eating. That’s exactly how it turned out, and I’m genuinely really proud of the result :)

Enough talking. I really encourage you to give this recipe a try because I promise the final result is worth every minute

Less talk. Let’s cook

ingredients:

• two whole chicken wings

filling:

• aprox seven small red prawns

• one cabbage

• chinese chives

• ginger

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There’s still a lot for me to learn. Getting comfortable with a proper camera and diving into photography definitely isn’t easy, so I’d genuinely love to hear what you think.

As for the recipe itself, I wanted to cook something I already felt confident making so I could focus on getting used to the camera while still creating something visually exciting. I ended up making a scorpionfish crudo with some pickled strawberries I had in the fridge and some beautiful tomatoes from my good friend Lluís at Can Fisas.

It’s not the easiest recipe. It takes quite a bit of fish butchery and plenty of patience, so let’s get started.

Less talk. Let’ cook

ingredients:

• scorpionfish

• cucumber

• pickled strawberries

• sesame seeds

quick stock:

• rhubarb

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The first is that I’m upgrading both my filming gear and my entire setup so I can finally deliver the level of quality I’ve always wanted but haven’t been able to achieve until now.

The second reason, especially for those of you in Barcelona, is that I’m currently doing a residency as head chef with my own tasting menu. There are only 12 seats at the counter in an omakase-style setting, so I’ve been fully focused on making it the best experience possible for every guest.

Enough excuses though. Let’s get into this week’s recipe. It’s a proper flavour bomb, a little different from what I usually cook, but I genuinely loved how it turned out.

Less talk. Let’s cook

ingredients

• 4 prawns

• 1 squid

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The earthy, smoky flavours of the tempura maitake and the Jerusalem artichoke purée work perfectly with the beef. Together they create one of those flavour bombs that has you licking your lips long after the last bite.

less talk. let’s cook

Ingredients:

• beef tenderloin

• beef or chicken stock reduction

jerusalem artichoke purée:

• jerusalem artichokes

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The addition of fresh figs and turnip cut using the katsuramuki technique adds even more layers of flavour to a dish that was already pretty special.

Less talk. …

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Besides the dish Cintet prepared together with Alexander, the restaurant’s chef, I tried a couple of other things from the menu. One of them was a dish with charcoal grilled chicken hearts and milk bread.

It was my first time trying chicken hearts and honestly, beyond the fact that they were perfectly cooked in a Josper oven, I loved them. I immediately thought: I need to cook these myself.

I spent a few days playing around with the idea while looking at what was in season at the market and eventually this dish came out of it. Honestly, the combination surprised me much more than I expected.

Less talk. Let’s cook

ingredients

• chicken hearts

• 7–8 sant joan pears

• zucchini flowers

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