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01:02

An Introduction

Dan Sherlock of Spanish tapas restaurant, Ember Yard in London, will introduce you to the need-to-know techniques, ingredients and equipment that’ll get you creating perfect tapas, with a focus on grilling and smoking.

 

02:02

Setting up Your Kitchen

Take a walk around Ember Yard’s restaurant kitchen, as Chef Dan Sherlock talks you through the need-to-have equipment for creating Spanish tapas, from the josper oven to the robata grill, and the benefits of cooking over wood and charcoal.

02:47

Using Seasonal Ingredients

Learn about the importance of seasonality and using quality ingredients when making tapas, with a focus on Iberico pork presa -  a prized cut that is bred specifically with the seasons in mind.

04:08

Chargrilled Octopus: Part 1

Watch how to prepare octopus – a classic Spanish tapas – by slow-cooking it sous-vide and preparing a chilli, garlic and caper dressing to go with it.

05:03

Chargrilled Octopus: Part 2

Learn how to chargrill slow-cooked, tender octopus to perfection, teaming it with baby potatoes, chilli, and garlic with a caper dressing and saffron aioli for a perfect marriage of flavours and textures.

05:18

Chargrilled Iberico Presa: Part 1

Learn how to transform the humble cauliflower into different textures - from spiced puree to chargrilled crunch - to serve as a garnish with Iberico pork presa. 

04:31

Chargrilled Iberico Presa: Part 2

Watch how to perfectly cook Iberico pork presa on the robata grill, before plating up with spiced cauliflower puree and chargrilled cauliflower florets.