Cover bottom of a skillet with olive oil and sauté the onion with the bay leaf and peppercorns on high for a few minutes. Add the cuttlefish and then the tomato sauce after a few minutes; cover and reduce heat to low. Cook for an hour or so until the cuttlefish is very tender when pierced with a fork. Salt to taste.

Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside.

Place the oxtail pieces in a large pot with plenty of water. Push the whole cloves into the onions and add with the bay leaf, peppercorns, carrots and wine; heat on high until boiling and then lower the heat and let simmer, uncovered, three to four hours or until the meat begins to fall off the bone.

A baby will, naturally, have to begin little by little getting the digestive system accustomed to new things, once ready for solids. Your pediatrician will recommend when this should be, but generally at about four or five months a baby is ready for grains without gluten; these are sold in pharmacies and supermarkets in a powdered form, to be mixed in with the baby's usual milk.

All children have their preferences, but these usually are successful with even the most discriminating.

Heat on high just enough olive oil to cover the bottom of a skillet. Add the tomato sauce and cumin and cook, covered, until the tomato sauce begins to change to a more orangey color.

Try some of these delicious recipes for traditional Andalucian meat, game and poultry dishes.

Which its large expanse of coastline, it's no surprise that Andalucia is famous for its fish and seafood. Go to your local market and pick up some fresh fish and try these traditional Andalucian recipes.

Olive oil is one of the main products of Andalucia and is a staple ingredient of many Spanish recipes. Here are some of the recipes from the gastronomy section that you can try out using the famous Andalucian olive oil.

Spanish desserts are typically not very sweet, just a little something to change the taste and end the meal, preferable with a cup of that wonderful coffee!

Roast the red peppers: wash and dry well, and poke once with a fork. Place in an oiled shallow baking dish and bake, uncovered, at medium high for an hour or so, until the peppers are very tender when pierced with a fork. This is best done early in the day or the day before, but if you have a microwave you can speed up the process (though best flavour is acquired in the oven or over hot coals, if you have them).

Many visitors to Spain have never seen a quince ( membrillo) fruit growing. The quince is a fragrant, yellow fruit that resembles a cross between an apple and a pear, Katie shares the recipe

When we think of Spain, tapas are one of the first things that comes to mind. The delicious little plates of goodness that go perfectly with a caña of beer or a glass of wine are an icon of Spain, so spend some time hopping from bar to bar tasting them. There are so many to try, from gambas al pil pil and tortilla de patatas to albondigas (meatballs) and Russian salad, you'll never get bored of them.

Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.

This is an Andalucian favourite. It is normally prepared to order and served in small individual ramekins. Make sure you mop the delicious oil with some bread! Heat the olive oil to gently fry the chopped garlic and the peppers. Add the shrimp and fry for one more minute. Remove from heat and serve sizzling hot.

Gazpacho is one Andalucia's trademark dishes and a sign that summer is truly here. Why not try out some of these recipes suggested by food writer Janet Mendel, with Porra recipes from the kitchens of Arte de Cozina in Antequera and a special Cherry Gazpacho recipe from Alfonso Rodriguez.

There is most certainly a difference between grabbing a bite of something on the run, or sitting down at table to eat a meal the "right" way, and the Spanish are experts on making meals so much more than just sustenance.

Soak the bread in water until softened, squeeze it out and put in a blender or processor with the almonds and garlic. Blend to a smooth paste, adding a little water if necessary. With the motor running, add the oil in a slow stream, then the vinegar and salt. Beat in some of the water, then pour the mixture into a tureen, wooden bowl or pitcher and add the remaining water.

Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay, thyme, parsley, pepper, cloves, paprika, vinegar, wine and salt to the casserole. Bring to a boil and cook 5 minutes.

In a frying pan heat the oil and add the chopped ham, onion and garlic. Sauté a few minutes, then add the tomatoes. Continue cooking on a medium heat until tomatoes are very reduced, about 15 minutes. Oil four (or eight) oven-proof ramekins and divide the tomato sauce between them. Break one or two eggs into each ramekin.