Break the bread into very small pieces by hand. In a large frying pan, heat a little oil; once hot, add the peeled garlic cloves and the peppers cut into pieces, along with the salt. Once everything is fried, remove the peppers and set them aside; in that same oil, add a handful of the broken bread and a glass of water. Once the water is boiling, add the rest of the bread, stir a little, and set it aside for a while, covering it with a kitchen cloth so it can "rest". Then, stirring constantly until cooked, from time to time press it into a flat cake shape, then break it apart again, repeating this until fully cooked.

Gradually work the oil and aniseed into the bread dough, and once everything is well kneaded, shape the buns; place an egg in the centre of each one, securing it to the bun with strips of dough crossed over the top.

Cook the pig's ear for one hour, then cook the broad beans in that same broth. Once cooked, make a sofrito with the garlic, onion, tomato, paprika, cumin and salt; when the sofrito is ready, combine it with the cooked broad beans and simmer for a while. It can be garnished with pieces of fried chorizo.

STEP 1 Finely chop the garlic cloves, a little parsley and a little serrano ham. STEP 2 In a plate or bowl, beat the eggs. Once beaten, add a splash of milk (this helps make the dumplings fluffier). Mix it in, then add the chopped garlic, parsley and ham. STEP 3 Next, sprinkle breadcrumbs over the egg mixture until covered. Leave to rest for about 10 minutes, then mix. If it looks too runny, add more breadcrumbs until you get a firm, workable dough. STEP 4 Now shape the mixture into balls, roughly the size of a large egg. Since the dough is sticky, you'll need to use a spoon to shape them. Take portions of the dough and shape them one by one. This amount should make around 8–10 dumplings. STEP 5. Cocido dumplings Place these balls into a pan with plenty of hot oil, over medium heat. Leave them on one side until golden, then turn them over and do the same on the other side. They don't take long to brown. STEP 6 Add the dumplings to the water in which the other ingredients (chickpeas, potatoes, meat...) are cooking, for about 10–15 minutes, so they soak up the flavours.

Pour olive oil into a deep frying pan or a stew pot large enough to hold everything. Be generous with the oil. Once it's hot, add the onion, red pepper, green pepper and the three garlic cloves. Stir well until everything combines nicely. Brown all the ingredients. The ingredients don't need to be fully cooked at this stage, as they'll finish cooking in the final step of the recipe. Have they turned that golden colour? Perfect: set them aside on a plate, and don't clean the pan or pot. Add a little more olive oil. As soon as it's hot, it's time to brown the rabbit meat in all that flavour. Turn the pieces of meat once they've quickly browned. Add the chilli peppers. Turn the rabbit pieces once more. The aim is to make sure you can no longer see the pink of the meat, but without overcooking it too much at high heat. Remember: everything will finish cooking harmoniously in the final step of the recipe. Once the meat is browned, place everything on a plate and reuse the same pan or pot. Over the mixture of aromas and fats left in the pan, add the tomato paste and the choricero pepper flesh. Stir the mixture. Add the crushed tomato, two bay leaves and the thyme. Season with salt and pepper to taste and stir everything well. Let it reduce for 10 minutes over low heat. Depending on how much tomato you like in the dish, you can increase or decrease the amount suggested. Meanwhile, the extra touch that adds flavour and colour to this dish is a splash of red wine. As we hadn't noticed it was missing until the moment we needed it, we chose to use 100 ml of chicken stock instead, which is also commonly used in this recipe elsewhere. Whether you use wine, beer or stock, you just need to reduce the sauce for 5 more minutes over medium heat. Now comes the step we mentioned earlier, where everything comes together. Once you have a good, thick tomato sauce with vibrant colours, add back everything you set aside earlier: the rabbit meat and the sautéed vegetables. Stir well. Cook for a further 5 minutes and serve. Straight from the pan or pot to the plate. That's it. Make sure each portion includes all the elements: meat, peppers, a garlic clove and a generous amount of tomato sauce.

The first step in preparing these wheat flour migas is to remove the stems from the green peppers, cut them into quarters, wash them to clean them and remove the seeds thoroughly, then drain them well. Then heat plenty of oil in a frying pan, and once it's very hot, fry the peppers, season with salt and set them aside in another dish for later. To continue making the Andalusian flour migas, while the peppers are cooking, prepare the batter or dough for the migas. To do this, mix the flour with the water in a bowl (or two bowls if you're making a large batch), stir well and leave it to rest until needed later. Once the peppers are fried, in the same oil fry the pork belly, cut into pieces, along with the whole garlic cloves, and set aside together with the peppers for later. Next, in the same pan, fry the fresh chorizo sausages, also cut into pieces, so that the oil for the migas takes on an exquisite flavour. Set aside with the rest of the fried ingredients. Now remove around 90% of the oil used, keeping it for later use, and add the wheat flour migas batter to the same pan. Stir constantly, cutting through the mixture with a spatula to help release the dough and form the Andalusian flour migas. From time to time, turn the migas over in the same pan so they keep separating, and cook them until nicely golden. It's a laborious job, as you need to keep chopping and stirring constantly so the migas don't stick or burn, but it's well worth it. Tip: Gradually add back the reserved oil as the migas start to dry out. To finish the flour migas, combine the sautéed peppers, pork belly, garlic and chorizo with the now-golden migas, and stir for about 5 more minutes so all the flavours fully blend together. Adjust the salt to taste. After that time, you can enjoy your wheat flour migas nice and hot at the table with friends and family. In Andalusia, it's traditional to serve them with pieces of seasonal fruit such as grapes, oranges and melon. But you can also eat the migas with olives, or even with grilled sardines. Give it a try!

For this recipe, it's important to use well-ripened, deep red tomatoes. This is what gives the dish its intense flavour. First, peel the tomatoes, garlic, onion and cucumber. Set aside. The traditional method involves crushing the garlic, onion and salt in a large earthenware bowl using a mortar pestle. Add the oil and work it in well with circular movements. Add the rest of the ingredients and crush thoroughly. Nowadays, a blender makes preparation much easier. Tip: If you want your gazpacho to gain in flavour and intensity, place all the ingredients in a bowl or large earthenware dish. First crush the garlic at the bottom. Add the bread, salt, oil and vinegar. Leave to macerate in the fridge overnight. The next day, blend with a little cold water. Serve as a starter.