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Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro's volume of regional Spanish dishes from tapas and peasant dishes to restaurant-worthy composed dishes is our latest obsession. Next up: a delicious quiche with add-ins you won't find at your local brunch spot.

Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro’s volume of regional Spanish dishes from tapas and peasant dishes to restaurant-worthy composed dishes is our latest obsession. Next up: a delicious quiche with add-ins you won’t find at your local brunch spot.

The hills and mountains of Spain provide the perfect growing conditions for wild mushrooms and nowhere do the Spanish love to go picking these delicacies more than in the northeastern regions. There you will find chanterelles, pied bleu, pied de mouton, trompette de la mort, oyster, porcini and saffron milk cap. Wild mushrooms go extremely well with blue cheese and walnuts, so this is my recipe for a tart using all three, which is, by the way, an excellent dish for vegetarians. I always make this for my friend Catriona when she comes over to help me with my website.