Featured recipe

Escudella i carn d'olla

Christmas soup with giant pasta

This contains pork (pork belly and pork mince). On Christmas Day, Catalan families sit down to escudella i carn d'olla, served in two courses: first the broth with giant snail-shaped galets pasta, then the carn d'olla, a platter of the meats, chickpeas and vegetables that made it, including the pilota, a large herby meatball. The pot simmers for hours, and the leftovers become the next day's canelons. Chef's tip: start the meats in cold water and skim patiently as it comes to the boil; it is the only way to a clear, golden broth.

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Djelbana (Algerian lamb and pea stew)

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50 min

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10 min

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MounaOrange-flower brioche

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75 min

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Haitian konparètCoconut ginger spice bread

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55 min

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90 min

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35 min

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Pescado con cocoFish in coconut sauce

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40 min

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