Catalan cuisine is a Mediterranean cooking style.  It shares ingredients with other Mediterranean countries, such as fresh vegetables, fruit, olive oil and sea fish.


  • Pan con tomate or Pan tomaquet (Tomato bread)
    An essential Catalan recipe, delicious and very easy to make, you can enjoy this throughout the year to bring sunshine to your plates.

pan con tomate-1.jpg

Preparation time: 15 minutes


* Farmhouse bread, cut in slices
* Very ripe tomatoes
* Serrano ham
* Garlic
* Olive oil & salt

Grill the slices of bread
Rub the grilled bread, first with garlic, and then with half a tomato, drizzle with olive oil and add a little salt.
Serve with a slice of Serrano ham.


  • Escalivade
    A Catalan specialty, full of colour and flavour, ideal to accompany grilled meats at a barbecue.


Cooking time: 25 minutes

Ingredients to serve 6 people:

* 2 aubergines
* 2 green peppers
* 2 courgettes
* 1 large sweet onion
* 3 tomatoes
* 1 tablespoon of olive oil

Slice all the vegetables; arrange them in layers in an earthenware dish, starting with the aubergine, then the courgette, onion, pepper and tomato. Repeat the layers until all the vegetables are used up. Add salt and pepper, drizzle with olive oil and place in a hot oven. Cook for 25 minutes.
Allow to cool in the baking dish.
Can be eaten hot or cold, as an accompaniment to meat or fish.

  • Crème catalane with strawberries
    Try this straight away!!!

    creme catalane.jpg


Preparation time: 15 minutes
Cooking time: 3 minutes

Ingredients to serve 6 people:

* 250g of strawberries
* 6 egg yolks
* 600ml of full fat milk
* 1headed tablespoon of cornflour
* 6 tablespoons of caster sugar
* 1/2 teaspoon of cinnamon
* 6 tablespoons of brown sugar
* The zest of half a lemon

Add the milk, cinnamon and lemon zest to a pot and bring to the boil, then filter the mixture into a bowl.
Beat the egg yolks with the caster sugar.
Mix the cornflour with a little milk and add to the egg mixture.
Gradually pour the hot milk into the eggs, stirring all the time.
Pour the mixture into a saucepan and thicken over low heat, stirring constantly (do not boil).
Arrange the stawberries in crème catalan dishes or in small glasses.
Once the cream has thickened, pour the mixture over the strawberries, cool and chill for at least 2 hours. To serve, sprinkle each dish with brown sugar and caramelise under the grill or with a kitchen blowtorch.
Serve decorated with fresh mint leaves.