The most delicious pan con tomate - a classic Spanish dish. Big juicy tomatoes and garlic on crispy sourdough bread. Recipe By MOB Contributor Thomas Straker.

These are the perfect thing to eat on a hot day with a cold glass of beer. Jordon x

The king of Spanish cuisine, José Pizarro, shares his Bullabesa- the pernod is the secret ingredient. Bit more expensive but worth it.

If you can manage it, save some tortilla for the next day and stuff the leftovers into a sandwich with heaps of aioli. You won’t regret it. B x

We’ve combined the best parts of tapas. Oozy croquetas. Smoky chorizo. Nutty manchego. Crispy balls of goodness, perfect to eat whilst feasting on Amazon Prime.

Our favourite bit of tapas turned plant-based. Crispy nuggets spiked with smoky paprika béchamel and charred peppers. So moreish.

Our twist on a favourite tapas dish. Crispy potatoes. Even crispier chorizo. Punchy aioli. A match made in heaven using beautiful Ocado ingredients.

Chorizo and prawn is a winning combination. Add some spicy harissa and tangy salty feta into the mix and trust us, you’ve got a belter of a dish.

A minimal effort, hearty banger of a meal. Crispy chorizo and gnocchi pair beautifully with a zingy salsa verde. Ocado ingredients make this a delight.

Try batch cooking this recipe using IKEA 365+ containers. It's a great way to save energy in the kitchen and reduce your food waste by storing leftovers.

A Mob twist to the Spanish classic - green olives and manchego work beautifully in this recipe. Also delicious eaten cold the next day.

Your favourite dip just turned vegan. We roast our garlic because raw garlic isn't to be tolerated.