CATALAN CREAMINGREDIENTS:750 gr whole milk1 cinnamon stick (small)200 gr sugar lemon zest (or orange zest)1 Vanilla bean250 gr heavy cream185 gr egg yolk50 gr Cornstarch

Slice vanilla beans in half. In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes. Discard cinnamon, zest and vanilla beans.In a bowl whisk the egg yolks together with the cornstarch and 1 spoon of sugar until incorporated and creamy. Slowly add this mixture into the saucepan of warm milk, mixing continuously.Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken. Make sure that it does not boil. Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours.To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler.

LOBSTER PAELLAINGREDIENTS 1 lobsters (11/2 pound)4 spoons of olive oil1 bell pepper, seeded and diced 1 grated tomato2 garlic cloves 380 grams uncooked round rice830 ml fish stock12 clams8 prawns or shrimps1 tsp. saffron threads1 tsp. paprika1/2 tsp. saltChopped parsley

Made a stock with 1 leek, 1 onion some fish bones, prawns heads and 4 cups of water, allow to a boil all together for 20 minutes, then drain. (Discard the leftovers)In a large saucepan, place the oil, the lobster and the shrimps, saut over medium heat. Cook for 4 minutes. With a slotted spoon, remove the lobster and shrimps and set them aside.To the juices in add the onion, bell pepper, tomato, garlic, saut until the vegetables are soft. Add the rice, and remove to mix it all proportionally then add the stock, season and let it all Simmer for 5 minutes, stirring occasionally, the reduce the heat to minimum for 10 minutes more.Add the lobster, clams and shrimps on the last 3 minutes. Remove from heat when all liquid is absorbed and cover it with a lid and let it settle for 5 minutes before servingFinally, to serve sprinkled with chopped parsley and a wedge of lemon.

CLASIC ALIOLI

INGREDIENTS:1 small clove garlic, without the center germsea salt1 egg yolk400 ml extra virgin olive or sunflower oil

Smash up the garlic with 1 teaspoon of salt in a pestle and mortar, then add the egg yolk, then start to add your oils bit by bit. Once you've blended in a quarter of the oil, you can start to add the rest in larger amounts.

QUICK EASY ALIOLI

INGREDIENTS:1 small clove garlic, without the center germSea salt1 whole egg 400 ml extra virgin olive or sunflower oil

Put the garlic, salt and egg into blender and on top the oil, blend little by little and then faster until mixture becomes thick.

ROAST LAMBINGRIDIENTS:1 kg of leg lamb1 small bunch of fresh rosemary5 garlic cloves peeled1 lemon zest Freshly ground black pepperSalt200ml of wine

Preheat the oven to 200C

Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.

Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.